Buffalo Chili

Fred Meyers has buffalo meat. My mind is blown.

Buffalo Chili
Feeds 4

1 lb. buffalo stew meat
3 T olive oil
1 can tomato paste
1 can diced tomatoes, drained
1 can garbanzo beans, drained
1 can kidney beans, drained
3 cloves smooshed garlic
Chili powder* to taste
1 bottle dark beer (I used Sierra Nevada Brown Ale)

Heat oil in a 3 quart pot. Dump in the meat and braise it for a couple minutes. Dump in the tomato paste, the beans, the garlic, and just enough beer to cover it all. Bring to a boil and then reduce heat, cover the pot and simmer for between 20 minutes to an hour (basically, at 20 minutes I spoon out enough for dinner and go ahead and let the rest cook another 40 minutes).

And now, I’m going to let you in on my super sauce-thickening secret: if it’s not thick enough, use pulverized TVP (textured vegetable protein; mush it in a mortar or whirl it in a blender for a few seconds).

Chili Powder
Oh, sure, you can use the premixed crap in the store, but what fun is that?

1/2 c cayenne pepper
1/4 c ground mustard
3 T ground black pepper
3 T garlic powder
2 T dehydrated onion flakes
1 T salt

Mix in a jar and use as much as needed when needed. Also good for making spicy cheesey bread.

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One Response to Buffalo Chili

  1. Yummy. I love me the buffalo – I’ve had some ground buffalo from Freddy Meyer’s (I think you’re hitting the one on Interstate) but never a whole(ish) cut. I was spying that stew meat the other week to try it in carne adovada.

    TVT – is that like Marmite/vegemite? Are are use talking about a Morningstar patty?

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