West Texas Style Buffalo Chili Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

COLORADO BUFFALO CHILI



Colorado Buffalo Chili image

This spicy chili recipe uses ground buffalo. To step up the heat, use different peppers and experiment with the seasonings. This gets even better if you let it sit overnight. The chili is so good you'll need to find another way to use up your cheese and crackers.

Provided by Cornpop

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 8h40m

Yield 6

Number Of Ingredients 16

1 pound ground buffalo
½ teaspoon ground cumin
1 pinch cayenne pepper, or to taste
1 (10 ounce) can diced tomatoes with green chiles
1 (10.75 ounce) can tomato soup
1 (14.5 ounce) can kidney beans, drained
1 (15 ounce) can chili beans, drained
½ medium onion, chopped
½ teaspoon minced garlic
1 Anaheim chile pepper, chopped
1 poblano chile pepper, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
1 ½ teaspoons ground cumin
½ teaspoon cayenne pepper
salt and ground black pepper to taste

Steps:

  • Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
  • Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.

Nutrition Facts : Calories 218.8 calories, Carbohydrate 29.8 g, Cholesterol 39 mg, Fat 2.8 g, Fiber 9.9 g, Protein 22.3 g, SaturatedFat 0.6 g, Sodium 725.5 mg, Sugar 3.8 g

WEST TEXAS-STYLE BUFFALO CHILI



West Texas-Style Buffalo Chili image

Many of my Texan friends doubted a Canadian could make decent chili. They were wrong. Keep water and cornbread handy for the uninitiated.

Provided by Allrecipes Member

Categories     Chili

Time 4h

Yield 8

Number Of Ingredients 15

1 (8 ounce) package dry black beans
1 (8 ounce) package dry kidney beans
1 tablespoon chili powder
½ teaspoon crushed red pepper flakes
salt and pepper to taste
1 jalapeno pepper, seeded and minced
2 tablespoons vegetable oil
1 large sweet onion, chopped
2 green bell peppers, chopped
2 zucchini, diced
3 (10 ounce) cans diced tomatoes with green chile peppers
1 (10 ounce) can tomato sauce
½ (16 ounce) jar hot chunky salsa
2 tablespoons chili sauce
2 pounds ground buffalo

Steps:

  • Soak beans in water overnight. Drain and rinse.
  • In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt and pepper. Reserve the seeds.
  • Heat oil in a large heavy skillet over medium low heat. Saute the onion and bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa. Season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat.
  • Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. Continue to simmer for 1 hour.

Nutrition Facts : Calories 535.9 calories, Carbohydrate 49 g, Cholesterol 79.4 mg, Fat 22.7 g, Fiber 12.3 g, Protein 36.5 g, SaturatedFat 8.5 g, Sodium 922.5 mg, Sugar 6.6 g

TRUE TEXAS CHILI



True Texas Chili image

Provided by Stanley Lobel

Categories     Beef     Pepper     Vegetable     Sauté     Super Bowl     Dinner     Meat     Ground Beef     Fall     Winter     Tailgating     Family Reunion     Poker/Game Night     Chile Pepper     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 15

2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)
1 1/2 teaspoons ground cumin seed
1/2 teaspoon freshly ground black pepper
Kosher salt
5 tablespoons lard, vegetable oil, or rendered beef suet
2 1/2 pounds boneless beef chuck, well trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming)
1/3 cup finely chopped onion
3 large cloves garlic, minced
2 cups beef stock , or canned low-sodium beef broth, plus more as needed
2 1/4 cups water, plus more as needed
2 tablespoons masa harina (corn tortilla flour)
1 tablespoon firmly packed dark brown sugar, plus more as needed
1 1/2 tablespoons distilled white vinegar, plus more as needed
Sour cream
Lime wedges

Steps:

  • 1. Place the chiles in a straight-sided large skillet over medium-low heat and gently toast the chiles until fragrant, 2 to 3 minutes per side. Don't let them burn or they'll turn bitter. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.
  • 2. Drain the chiles; split them and remove stems and seeds (a brief rinse helps remove seeds, but don't wash away the flesh). Place the chiles in the bowl of a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed (and occasionally scraping down the sides of the blender jar), until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin.) Set the chile paste aside.
  • 3. Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Reserve.
  • 4. Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.
  • 5. Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. At this point, it may look like there is excess sauce. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet, leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more (sometimes we like to partially crush the cubes of beef with the back of a spoon to let them absorb more sauce). Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like.
  • 6. Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.

WEST TEXAS-STYLE BUFFALO CHILI



West Texas-Style Buffalo Chili image

Many of my Texan friends doubted a Canadian could make decent chili. They were wrong. Keep water and cornbread handy for the uninitiated.

Provided by Allrecipes Member

Categories     Chili

Time 4h

Yield 8

Number Of Ingredients 15

1 (8 ounce) package dry black beans
1 (8 ounce) package dry kidney beans
1 tablespoon chili powder
½ teaspoon crushed red pepper flakes
salt and pepper to taste
1 jalapeno pepper, seeded and minced
2 tablespoons vegetable oil
1 large sweet onion, chopped
2 green bell peppers, chopped
2 zucchini, diced
3 (10 ounce) cans diced tomatoes with green chile peppers
1 (10 ounce) can tomato sauce
½ (16 ounce) jar hot chunky salsa
2 tablespoons chili sauce
2 pounds ground buffalo

Steps:

  • Soak beans in water overnight. Drain and rinse.
  • In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt and pepper. Reserve the seeds.
  • Heat oil in a large heavy skillet over medium low heat. Saute the onion and bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa. Season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat.
  • Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. Continue to simmer for 1 hour.

Nutrition Facts : Calories 535.9 calories, Carbohydrate 49 g, Cholesterol 79.4 mg, Fat 22.7 g, Fiber 12.3 g, Protein 36.5 g, SaturatedFat 8.5 g, Sodium 922.5 mg, Sugar 6.6 g

More about "west texas style buffalo chili food"

WEST TEXAS CHILI RECIPE - SOUTHERN LIVING
ウェブ 2023年9月13日 Chili West Texas Chili 4.0 (2) 2 Reviews An authentic chili recipe that Texans are sure to appreciate. By Southern Living Test Kitchen Updated on …
From southernliving.com
5/5 (2)
カテゴリ Dinner, Entree
  • Sauté diced onions in hot oil in a large Dutch oven or stockpot over medium-high 7 minutes or until translucent. Add minced garlic, and sauté 1 minute. Add beef, and cook, stirring often, 6 minutes or until meat crumbles and is no longer pink. Drain, reserving 2 tablespoons drippings in Dutch oven; return beef to Dutch oven.
  • Stir in 1 tablespoon salt, 3 tablespoons ancho chile powder, 2 tablespoons ground cumin, and 1 tablespoon paprika; cook 2 minutes. Stir in diced tomatoes and tomato paste.
  • Add ¾ cup beer and 1 cup water; simmer 20 minutes, stirring occasionally. Add remaining ¾ cup beer and ½ cup water; simmer 30 minutes, stirring occasionally.


WEST TEXAS-STYLE BUFFALO CHILI RECIPE | COOKTHISMEAL.COM
ウェブ 2023年9月3日 The best West Texas-Style Buffalo Chili! (535.9 kcal, 49 carbs) Ingredients: 1 (8 ounce) package dry black beans · 1 (8 ounce) package dry kidney …
From cookthismeal.com
5/5 (9)
カテゴリ Soups, Stews And Chili Recipes, Chili Recipes
対象人数 8
カロリー 536 (1 人分)


WEST TEXAS-STYLE BUFFALO CHILI RECIPE
ウェブ Place ground buffalo meat in a large deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. …
From recipeso.net


ORIGINAL TEXAS-STYLE CHILI AUTHENTIC RECIPE | TASTEATLAS
ウェブ Original Texas-style Chili. PREP 30min. COOK 1h 45min. READY IN 2h 15min. 4.2. Rate It. Adapted from the 1953 A Bowl of Red by Frank X. Tolbert, a Texas journalist, …
From tasteatlas.com


WEST TEXAS-STYLE BUFFALO CHILI
ウェブ West Texas-style Buffalo Chili, recipe, Soak beans in water overnight. Drain and rinse.In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have
From recipeler.com


WEST TEXAS-STYLE BUFFALO CHILI
ウェブ Cooking Recipes: West Texas-Style Buffalo Chili : Spicy chili made with buffalo meat, black beans and kidney beans. Serve with lots of water.
From cooking-right.net


WEST TEXAS-STYLE BUFFALO CHILI - EASY COOK FIND
ウェブ 1 tablespoon chili powder 2 tablespoons chili sauce 1 large sweet onion, chopped 2 green bell peppers, chopped 1 (10 ounce) can tomato sauce 2 pounds ground buffalo …
From easycookfind.com


WEST TEXAS-STYLE BUFFALO CHILI
ウェブ Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. Continue to simmer for 1 hour. Cook over medium high heat until evenly brown.
From recipepes.com


WEST TEXAS CHILI | LOUISIANA KITCHEN & CULTURE
ウェブ Sauté onions in hot oil in a large Dutch oven or stockpot over medium-high heat 7 minutes or until translucent. Add garlic, and sauté 1 minute. Add beef, and cook, stirring often, 6 minutes or until meat crumbles and is no longer pink. Drain, reserving 2 tablespoons drippings in Dutch …
From louisiana.kitchenandculture.com


WEST TEXAS CHILI - ADAMS FAIRACRE FARMS
ウェブ 2021年4月20日 Heat oil over medium-high heat in a large stockpot. Add onions and sauté until translucent. Add garlic, and cook an additional minute. Add beef, and cook 6 minutes or until meat crumbles and is no longer pink. Drain
From adamsfarms.com


WEST TEXAS-STYLE BUFFALO CHILI RECIPE
ウェブ Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. …
From recipenode.com


WEST TEXAS-STYLE BUFFALO CHILI
ウェブ 1 tablespoon chili powder 1/2 teaspoon crushed red pepper flakes salt and pepper to taste 1 jalapeno pepper, seeded and minced 2 tablespoons vegetable oil 1 large sweet …
From nononsense.recipes


WEST TEXAS-STYLE BUFFALO CHILI – RECIPE WISE
ウェブ West Texas-Style Buffalo Chili is a great recipe for anyone looking for a hearty and filling meal. This chili is packed full of protein from the beans and buffalo meat, …
From recipewise.net


WEST TEXAS-STYLE BUFFALO CHILI RECIPE
ウェブ Get full West Texas-Style Buffalo Chili Recipe ingredients, how-to directions, calories and nutrition review. Rate this West Texas-Style Buffalo Chili recipe with 1 (8 oz) …
From recipeofhealth.com


TEXAS RED CHILI – WILD IDEA BUFFALO
ウェブ 2017年1月25日 4 – dried Ancho chilies, stems removed, seeded and coarse chopped. 6 – dried medium red chilies, stems removed, seeded and coarse chopped. 1 – fresh …
From wildideabuffalo.com


WORLD BEST JALAPENO FOOD RECIPES: WEST TEXAS-STYLE BUFFALO ...
ウェブ 2 tablespoons chili sauce 2 pounds ground buffalo Recipe Preparation Time: 30 mins Cook Time: 3 hrs 30 mins Ready Time: 4 hrs soak beans in water overnight. drain and …
From worldbestjalapenorecipes.blogspot.com


WEST TEXAS-STYLE BUFFALO CHILI - REVIEW BY IRENE HERNANDEZ
ウェブ 2007年8月5日 Soups, Stews & Chili Cooking Style BBQ & Grilling Quick & Easy Slow Cooker Vegan
From allrecipes.com


CLAY'S KITCHEN : CHILI RECIPES
ウェブ West Texas-Style Buffalo Chili. Recipe from: sockgirl Servings: 8. Many of my Texan friends doubted a Canadian could make decent chili. They were wrong. Keep water …
From panix.com


Related Search