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Cooking Dictionary - "A Thru Z" |
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Wild Game |
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CLASSIC BUFFALO DINNER CHILI |
 Click
here for
printable version. |
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This is just the
kind of chili you would find on the
menu at a favorite roadside diner.
It is chili as most Americans know
it --an easy to make, hearty dish
that will warm you up on a cold day.
Garnish this chili in the diner
style, with chopped red onion and
grated cheddar cheese, and serve it
with cornbread on the side.
2 lbs. buffalo
burger
1/2 lb. bacon, (optional)
3 cloves garlic, finely chopped
2 large onions, chopped medium
2 1/2 cups homemade beef broth (or
canned, low sodium)
1/2 cup water for deglazing frying
pan
One 28 oz. can tomatoes, chopped,
with juice
One 15 oz. can kidney beans, drained
Two 15 oz. cans pinto beans with
liquid
2 T. pasillachili powder
4 T. California chili powder
2 T. cumin
2 T. vegetable
oil Salt and pepper to taste
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Fry bacon in pan until golden, taking
care not to burn it. Drain bacon on
paper towels and then chop it very fine.
Deglaze the frying pan: Drain off any
bacon fat and discard. Put the 1/2 cup
water in the frying pan and bring to a
boil over medium heat. Scrape up the
brown bits in the pan and pour the
liquid out of the frying pan, reserving
it to add to the chili.
Brown the buffalo burger. Remove burger
from packaging and lightly pat dry with
a paper towel. Heat 2 T. vegetable oil
in frying pan and lightly brown the meat
in 2 batches. Remove burger from pan and
sauté the garlic and onions until
softened.
Put all ingredients --the meat, beans,
tomatoes, spices, and liquids --into a
6-quart pot and simmer for 3 hours, or
until meat is tender. Stir chili
occasionally to prevent it from sticking
to bottom of pot.
Season with salt to taste, garnish with
chopped red onion and grated cheddar
cheese, and serve with cornbread on the
side.
Serves 4-6,
Makes 8 cups.
Deglazing pan after
sautéing bacon captures as much
bacon flavor as possible, with a
minimum of added fat.
For a low fat chili, skip the bacon
and begin recipe with browning the
buffalo burger.
Have at least 1 extra cup of beef
broth reserved to thin the chili the
day after making it.
This makes reheating the chili much
easier.
This recipe doubles easily and
freezes well. Plan for at least 1
additional hour of cooking time for
a double batch of chili.
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D.S.C |
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