Behind the Recipes
Buffalo Chili by D'Artagnan
Makes 4 servings
INGREDIENTS:
2 tablespoons olive oil
2 cups onion, finely chopped
1/4 cup celery, finely chopped
1 tablespoon garlic, minced
1 minced jalapeno (2-3 if you like your chili to scorch), seeded and deveined
2 teaspoons cumin, ground
1/2 teaspoon coriander, ground
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:
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.
3. 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.
4. Add beans in the last 1/2 hour of cooking. Season with salt and pepper. Serve with any or all of the garnishes.
Original recipe adapted from Brendan Walsh, chef-owner, The Elms Restaurants & Tavern, Ridgefield, CT
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