Recipe - Three-Alarm Buffalo Chili

5 pound Buffalo stew meat (3/4"
cubes)
1 Fresh or pickled jalapeno
chilies (up to 2)
1 lg Onion; chopped
4 Cloves garlic; minced or
pressed
2 lg Firmripe tomatoes; cored,
peeled, seeded, and chopped
1 cn (15 ounces) tomato sauce
1 cn (12 ounces) beer
2 teaspoon Dried oregano leaves
2 teaspoon Coarsely ground black pepper
(up to 3)
1 One half tablespoon Ground cumin
1 tablespoon Paprika
1/3 cup Ground pasilla chili or
ground New Mexico chili
Water
Salt

A recipe for Buffalo from McCurdy's New Game Kitchen

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 8quart pan over mediumhigh 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 2One half 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.

Buffalo and other exotic meats and recipes for them available at
http://www2.digimktg.com/em/emCatalogMeat.tmpl$showPage?cart=29564873212623
& cat=Buffalo&sku=0

No affiliation with the company, altho after looking at the prices, it
might be nice!

Posted to CHILEHEADS DIGEST V4 #115 by Judy Howle howle@ebicom.net on
Sep 07, 1997