Title: Three-Alarm Buffalo Chili
Categories: Venison Chili Spice
Yield: 1 Servings

5	lb	Buffalo stew meat (3/4"
		Cubes)
1		Or 2 fresh or pickled
		Jalapeno chilies
1	lg	Onion, chopped
4		Cloves garlic, minced or
		Pressed
2	lg	Firm-ripe tomatoes, cored,
		Peeled, seeded, and chopped
1	lg	Can (15 ounces) tomato sauce
1	cn	(12 ounces) beer
2	ts	Dried oregano leaves
2		To 3 teaspoons coarsely
		Ground black pepper
1 1/2	tb	Ground cumin
1	tb	Paprika
1/3	c	Ground pasilla chili or
		Ground New Mexico chili
		Water
		Salt

To prepare fresh jalapenos, hold each by the stem over a gas flame or almost touching an electric burner on high, turning until chili is charred on all sides. Let chilies stand until cool. Wearing gloves (to prevent hands touching eyes) pull blistered skin from chilies. Cut chilies in half lengthwise and scrape out seeds and veins; cut off stems. Chop chilies finely; discard remainder. For pickled chilies, cut off and discard stems and chop finely.

Add oil to a 6- to 8-quart pan over medium-high heat. Add meat, a portion at a time, and cook until well browned on all sides. Add onion and garlic and stir often until onion is limp, about 5 minutes. Stir in tomatoes, tomato sauce, chopped jalapenos, beer, oregano, pepper, cumin, paprika, and ground pasilla chili; stir well. Bring to a boil, cover, reduce heat, and simmer until meat is very tender when pierced, about 2-1/2 hours; stir occasionally. If chili is thinner than you like, uncover and simmer until some of the liquid evaporates. If it's thicker, stir in water and bring to boiling. Add salt to taste.

from McCurdy's New Game Kitchen

Judy Howle Flavors of the South Recipes for "heat lovers" http://www.ebicom.net/~howle

From: Judy Howle Date: 07 Sep 97 Chile-Heads List Ä

previous

next