Spicy Buffalo Chili
Cristy Clarke
ingredients
- 1/2 lb. dried black beans (about 1 1/4 cups)
- 10 cups water, divided
- 1 dried ancho chile (about 1/2 ounce)
- 1 Tbsp. olive oil
- 1 lb. boned buffalo steak or beef sirloin steak, cut into 1 inch cubes
- 1 cup chopped onion
- 1 large garlic clove, minced
- 1 cup finely chopped carrot
- 1 cup finely chopped red bell pepper
- 1/2 cup finely chopped celery
- 1 Tbsp. ground cumin
- 2 tsp. dried oregano
- 1 tsp. paprika
- 1/2 to 1 tsp. crushed red pepper
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (12-ounce) bottle dark beer
- 1/4 cup tomato paste
- 2 Tbsp. brown sugar
- 1/2 tsp. salt
- 1/8 tsp. black pepper
directions
- 1
Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes. Remove from heat; covre and let stand 1 hour. Drain. Return beans to pan, and add 8 cups water. Bring to a boil; reduce heat, and simmer 30 minutes or until beans are tender. Drain; set aside.
- 2
Combine 2 cups water and chile in a small saucepan, and bring to a boil. Remove from heat; cover and let stand for 20 minutes or until soft. Drain, and discard seeds and membranes. Chop and set aside.
- 3
Heat olive oil in a large Dutch oven over medium-high heat, and add buffalo steak, browning on all sides. Add onion and garlic, and saute for 3 minutes. Add carrot, bell pepper, and celery, and cook for 3 minuts. Stir in cumin, oregano, paprika, and crushed red pepper, and cook for 1 minute. Stir in ancho chile, tomatoes, and beer, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Stir in beans and tomato paste, and cook, covered, for 15 minutes. Stir in sugar, salt and pepper.
Source: Serves 8
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