Buffalo Chili

2 hr Prep: 30 min
Serves: 6 Save

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

Ingredient Facts and Health Benefits

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Directions

Learn how to make this recipe at Macheesmo