BUFFALO CHILI

By BobD

Ingredients

• 6 SERVINGS
• • 2 tablespoons olive oil
• • 2 cups finely chopped onion
• • 1/4 cup finely chopped celery
• • 1 tablespoon minced garlic
• • 1 minced jalapeno (2-3 if you like your chili to scorch), seeded and deveined
• • 2 teaspoons ground cumin
• • 1/2 teaspoon ground coriander
• • 1/4 teaspoon dried oregano
• • 2 bay leaves
• • 1 tablespoon dark brown sugar
• • 2 cups canned crushed tomatoes
• • 1 1/2 cups chicken or beef stock
• • 4 tablespoons ancho chili puree or 2 1/2 tablespoons high-quality chili powder
• • 1 tablespoon red wine vinegar
• • 2-2 1/2 lbs. D’Artagnan Buffalo Ground Meat
• • 3 cups cooked D’Artagnan Tarbais Coco Beans
• • Salt and freshly ground pepper to taste
• • Chopped cilantro, shredded Monterey Jack cheese, salsa, and sour cream to garnish

Preparation

Step 1

1. Brown ground buffalo meat. Set aside.

2. Heat oil in a large pot over medium heat until just smoking. Add onion and celery and cook until lightly browned, about 6-7 minutes, stirring often. Stir in garlic and jalapeno. Cook for about one minute. Stir in cumin, coriander, oregano, and bay leaves. Cook briefly just to toast a little, about one minute. Add brown sugar and tomatoes, and cook a few minutes to blend ingredients. Stir in stock, chili puree, and vinegar. Stir in browned buffalo. Bring liquid to a boil. Reduce heat and simmer for 2 1/2-3 hours. Add beans in the last 1/2 hour of cooking. Season with salt and pepper.

Serve with any or all of the garnishes.