Buffalo Chili
Ingredients (27)
- Chili:
- 1/4 Cup olive oil
- 2 pounds buffalo (or beef) roast, trimmed of any large fat pieces and cut into 1/2 inch cubes
- Salt, pepper, and a pinch of all-purpose flour
- 1 large red onion, diced
- 5 cloves garlic, crushed
- 4 Tablespoons chili powder (I made a blend of ancho and New Mexico chilis.)
- 1 Tablespoon ground cumin (roasted whole seeds are awesome)
- 1 bottle dark beer
- 2 Cups water (Bobby recommends chicken stock, but I think water makes the chili flavor really do all the talking.)
- 1 (28 ounce) can stewed, crushed tomatoes
- 4 chipotle peppers, diced (optional)
- 1 Tablespoon honey
- 1 Cup dried black beans or 2 Cups cooked
- 1 lime, juice only
- Chips for dippin'
- Cumin Cream:
- 1 Tablespoon toasted cumin seeds, crushed (you can use ground if that's all you have)
- 1 Cup sour cream or creme fraiche
- Salt and pepper
- Guacamole: (or avocado relish as Bobby calls it...):
- 2 avocados
- 1/2 red onion, diced
- 1 jalapeno, finely diced
- Lime juice
- Chopped cilantro
- Salt and pepper
Directions
Learn how to make this recipe at Macheesmo