WEST TEXAS-STYLE BUFFALO CHILI
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 sockgirl
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 4h
Yield 8
Number Of Ingredients 15
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
TEXAS STYLE CHILI
Provided by Food Network
Categories main-dish
Time 2h55m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
- Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
- Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.
BUFFALO CHILI
Make and share this Buffalo Chili recipe from Food.com.
Provided by JubalHarshaw
Categories Wild Game
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Wash and soak beans in BIG pot.
- Cook garlic, onion, celery and 1/2 the spices in olive oil in a skillet.
- Add buffalo meat and cook until brown.
- Rinse beans, and then add water and beef broth in bean pot.
- Add contents of skillet to bean pot.
- Add the rest of the ingredients to the big pot.
- Cook for about 3 hours.
BUFFALO-STYLE TURKEY CHILI
I somehow ended up with several bottles of Buffalo sauce in the fridge, so I've been using it a lot lately. I made this chili to use some more up. It is tasty, I must say.
Provided by rpgaymer
Categories Poultry
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a dutch oven over medium-high heat. Brown ground meat for about 8-10 minutes, or until almost crispy and dry.
- Add all other ingredients to the pot, except for the blue cheese. Be sure to add the can liquid from the beans as well.
- Stir, bring to a boil, then lower heat and simmer for 2-3 hours. Stir every every 15 minutes or so.
- Serve in bowls topped with crumbled blue cheese.
Nutrition Facts : Calories 657.1, Fat 25.6, SaturatedFat 8.9, Cholesterol 99.5, Sodium 2184.4, Carbohydrate 63.2, Fiber 21.3, Sugar 9.8, Protein 47.7
WEST TEXAS-STYLE BUFFALO CHILI
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
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
WEST TEXAS-STYLE BUFFALO CHILI
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 sockgirl
Categories Chili
Time 4h
Yield 8
Number Of Ingredients 15
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
BUFFALO BILL CHILI
Using buffalo meat in chili reminds us that this is the quintessential food of the American West. Leaner than beef, buffalo provides a robust flavor that stands up well to the spices and chilies in this rustic chili. It is widely available now in grocery stores, and only a bit higher in cost, In Houston it is about $4.50 lb. vs $3.99 lb for its lean and naturally raised beef equivalent. If you're like me, you look for meat from animals that are free roaming, fed veggie diets, and are NEVER treated with hormones of any kind. This recipe is for those that like their chili HOT, but you can cut the heat by using either/or for the peppers. Also to cut prep time, I used a presliced tri color pepper and onion medley intended for fajitas found in my convenience/produce case. I also had the meat already cooked and thawed from my freezer.
Provided by Caseylaine
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- In a large dutch oven with a lid, heat the oil over medium heat and add ground buffalo to brown, breaking large chunks into smaller ones. Cook for about 5 minutes or until all meat is browned. Remove meat and drain excess fat if any, but leave about 1 tablespoon of fat in the pot.
- Bring back to medium heat, add onions, red bell pepper, green bell pepper, and Anaheim and cook over medium heat for about 5 minutes, scraping bottom from time to time to get all the browned bits of meat folded in with the vegetables. Add the jalapeno pepper, cook for another 3 minutes stirring from time to time. Add garlic, cook for another minute and then add cumin, oregano, coriander, 1/2 teaspoon salt and pepper to taste. Let spices cook for another minute, stirring.
- Return the cooked meat. Stir in the tomatoes and beef broth, brown sugar, Worcestershire sauce, adobo sauce and bay leaf, stir and raise heat and bring to a boil. Once boiling, taste sauce and adjust salt and pepper to taste. Lower heat to a slow simmer, cover with a lid and cook for about 30 mintues. Add beans, continue simmering, covered, for another 10 minutes or until the beans are warmed through. Serve in bowls and garnish with chopped cilantro and green onions.
- Recipe Variation: To add a smoky depth of flavor, you can roast the peppers before adding. Also, you can mix and match your favorite beans to enhance the appearance, or add another layer of flavor by substituting dark Mexican beer, such as Negra Modelo, for the beef stock.
- Ingredient Note: The canned chipotle peppers in adobo sauce called for in this recipe is my latest grocery store gem! The smoky and almost sweet barbeque flavor compliments just about any dish. Let me know what you think as well!
WEST TEXAS-STYLE BUFFALO CHILI
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
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
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WEST TEXAS CHILI RECIPE | SOUTHERN LIVING
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- 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.
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