Mr. Bills New Mexico Buffalo Chili

This hot, spicy, complex New Mexico-style buffalo, chorizo, and pork chili will have you howling like a desert coyote. The meat marinates in dry seasoning overnight, so you’ll need to plan ahead.

INGRIDIENT

1 teaspoon unsweetened cocoa powder

1 teaspoon dried Mexican oregano

1 teaspoon dried basil

1 teaspoon dried marjoram

2 teaspoons ground cumin

1 tablespoon hot chili powder

1 teaspoon garlic powder

2 teaspoons hickory smoked salt

1 teaspoon ground black pepper

2 teaspoons cayenne pepper

2 pounds buffalo stew meat, cubed

2 pounds chorizo sausage, chopped

2 pounds pork stew meat, cubed

2 slices hickory-smoked bacon, diced

3 sweet onions, coarsely chopped

2 habanero peppers, seeded and chopped

4 jalapeno peppers, seeded and chopped

7 cloves garlic, minced

2 teaspoons New Mexico chile powder

1 tablespoon lard, or more as needed

3 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®), undrained

2 (7.75 ounce) cans salsa (such as El Pato® Salsa de Chile Fresco)

1 (6 ounce) can tomato paste

1 (16 ounce) jar picante sauce (such as Pace® Picante Sauce)

2 (4 ounce) cans diced green chiles (such as Ortega® Diced Green Chiles)

1 (12 fluid ounce) bottle dark beer, or as needed

DIRECTION

Step: 1

Whisk together the cocoa powder, Mexican oregano, basil, marjoram, cumin, hot chili powder, garlic powder, hickory salt, black pepper, and cayenne pepper. Combine the seasoning mix with the buffalo meat, chorizo, and pork; cover and refrigerate overnight.

Step: 2

Heat a heavy skillet over medium heat, and fry the bacon until crisp. Remove the bacon with a slotted spoon to a large, heavy pot. In the same skillet, cook and stir the onion, habanero peppers, jalapeno peppers, garlic, and New Mexico chile powder in the bacon grease until onions are translucent; add the onion mixture to the pot.

Step: 3

In the same skillet, fry the seasoned meat in small batches until well browned, adding lard as needed; remove the meats to the pot. Stir the diced tomatoes with green chiles, salsa, tomato paste, picante sauce, diced green chiles, and dark beer into the pot. Simmer until the meat is easily pierced with a fork, 2 to 3 hours. If the chili seems too dry, add dark beer as needed.

NUTRITION FACT

Per Serving: 818 calories; protein 59g; carbohydrates 21.3g; fat 53.8g; cholesterol 173.8mg; sodium 2997.2mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.

(Quail) Egg Salad Sandwiches on a Stick Author : Buckwheat Queen

1-2-3 Jambalaya Author : From the Kitchen at Johnsonville Sausage

1-Pot, 3-Bean Chicken Stew Author : Jean Carper

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed