Mr Bills New Mexico Buffalo Chili Food

MR. BILL'S NEW MEXICO BUFFALO CHILI

Steps:

• Whisk together the cocoa powder, Mexican oregano, basil, marjoram, cumin, hot chili powder, garlic powder, hickory salt, black pepper, and cayenne pepper. Combine the seasoning mix with the buffalo meat, chorizo, and pork; cover and refrigerate overnight.
• Heat a heavy skillet over medium heat, and fry the bacon until crisp. Remove the bacon with a slotted spoon to a large, heavy pot. In the same skillet, cook and stir the onion, habanero peppers, jalapeno peppers, garlic, and New Mexico chile powder in the bacon grease until onions are translucent; add the onion mixture to the pot.
• In the same skillet, fry the seasoned meat in small batches until well browned, adding lard as needed; remove the meats to the pot. Stir the diced tomatoes with green chiles, salsa, tomato paste, picante sauce, diced green chiles, and dark beer into the pot. Simmer until the meat is easily pierced with a fork, 2 to 3 hours. If the chili seems too dry, add dark beer as needed.

MR. BILL'S NEW MEXICO BUFFALO CHILI

Steps:

• Whisk together the cocoa powder, Mexican oregano, basil, marjoram, cumin, hot chili powder, garlic powder, hickory salt, black pepper, and cayenne pepper. Combine the seasoning mix with the buffalo meat, chorizo, and pork; cover and refrigerate overnight.
• Heat a heavy skillet over medium heat, and fry the bacon until crisp. Remove the bacon with a slotted spoon to a large, heavy pot. In the same skillet, cook and stir the onion, habanero peppers, jalapeno peppers, garlic, and New Mexico chile powder in the bacon grease until onions are translucent; add the onion mixture to the pot.
• In the same skillet, fry the seasoned meat in small batches until well browned, adding lard as needed; remove the meats to the pot. Stir the diced tomatoes with green chiles, salsa, tomato paste, picante sauce, diced green chiles, and dark beer into the pot. Simmer until the meat is easily pierced with a fork, 2 to 3 hours. If the chili seems too dry, add dark beer as needed.

FLORIDA NATIVE MEXICAN BUFFALO CHILI WITH MONTEREY JACK NACHOS

Steps:

• Heat oil in large pan over a medium heat and cook ground buffalo until very lightly browned. (Buffalo cooks faster than beef and has less fat, be careful not to overcook).
• Reduce the heat and add onions, garlic and chilies. Cook for 4-5 minutes, or until peppers and onions are tender.
• Add the chili powder and ground cumin, and cook 2 minutes more. Stir in the bay leaves, tomato puree, and beef stock. Bring to a boil.
• Reduce heat and cover the pan. Simmer for about 45 minutes.
• Put a quarter of the beans into a bowl and mash with a potato masher. Stir these into the soup to thicken it slightly.
• Add the remaining beans and simmer for about 5 minutes. Season and stir in the chopped cilantro leaves.
• Remove the bay leaves before serving.
• To serve, ladle the soup into warmed bowls and spoon tortilla chips on top. Pile grated chees over the tortilla chips and serve.