Tuesday, January 25, 2011

Comfort Food: Hearty Buffalo Chili, Texas Style

In this house we love beef chili, but we now love buffalo chili even more. Although we only have it in the winter, Chili is one of the best dishes for warming up your body when you have a chill. (Lord knows the summer months in menopause are bad enough.) It's also a well used leftover when poured over the top of the tamales my housekeeper makes for us as well as on hot dogs and in Frito Pie. So, there is no possibility of throwing out the leftovers, unless you're the wasteful type. There are many other uses for it too.

Actually, this recipe is all about conforming it to your own taste and/or preferences. Have fun with it and try different things.

So, here I offer you my version of Chili con Carne:


Ingredients:

1 lb. of ground bison (buffalo), ground sirloin, or beef tips, whichever you prefer

1 large yellow onion, diced 

4-5 cloves of garlic, pulverized

1 can Rotel chiles and tomatoes

1 12-ounce can tomatoes, diced

1 12-ounce can tomato sauce

1/4 cup chili powder

1 tablespoon ground cumino

1/4 teaspoon paprika

1/2 teaspoon red cayenne pepper (or to taste)

1/2 to 1 teaspoon salt (adjust to taste)

1/2 cup beef broth

1/2 cup of red wine


Directions:

1. Brown beef or buffalo in a dutch oven until just done. While there is still some fat left in pan, add onion and brown. Just before onions are cooked, add the garlic & cook a couple more minutes

2.  Add Rotel, diced tomatoes, tomato sauce, chili powder, ground cumino, paprika, cayenne, salt, and beef broth.

3. Simmer for at least 2 hours.

4. Add wine 10 minutes prior to serving.
 
5. If you must add beans, please do it separately.

6. Serve in bowls sprinkled with onions and cheese, with cornbread or saltine crackers.

7. If chili is too thin add some flour mixed with hot water. If too thick, add more beef broth.

8. All throughout cooking, be sure to taste, taste, taste!
 
9. Serve in bowls topped with chopped onions and grated cheese. Poof! Your chill is now gone.


Bon Appetit Pardner!

1 comment:

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