Recipe

Spicy Beef and Buffalo Chili

Recipe
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Photo by brooke's kitchen

This recipe was entered in the contest for Your Best Chili Pepper Recipe
Chef
brooke's kitchen's Notes: When the weather turns cold, I start craving chili. It's always delicious and reminds me of winter. Plus, it's easy to put together and leave on the stove to cook for hours. It also makes...
When the weather turns cold, I start craving chili. It's always delicious and reminds me of winter. Plus, it's easy to put together and leave on the stove to cook for hours. It also makes the best leftovers as it is often better the next day! Since I married a Texan, I have upped the spice level. Feel free to adjust to your taste. This is also a great recipe for a winter party or Super Bowl party. You can set out all of toppings and let guests top their chili how they like. Enjoy!

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Serves 6

3 tablespoons olive oil, divided Ask a question about this ingredient

1 pound ground buffalo Ask a question about this ingredient

1 pound ground chuck Ask a question about this ingredient

2 mexican beers (or corona extra) Ask a question about this ingredient

4 tablespoons chili powder Ask a question about this ingredient

1 tablespoon ground cumin Ask a question about this ingredient

1/2 tablespoon mexican oregano Ask a question about this ingredient

1/2 teaspoon cayenne pepper Ask a question about this ingredient

1 tablespoon paprika Ask a question about this ingredient

2 sweet onions, diced Ask a question about this ingredient

4 garlic cloves, minced Ask a question about this ingredient

1 red bell pepper, diced Ask a question about this ingredient

1 28-oz. can crushed or diced tomatoes Ask a question about this ingredient

1 can beef broth Ask a question about this ingredient

1 jalapeno, seeds removed, minced Ask a question about this ingredient

1 4-oz. can diced green chiles Ask a question about this ingredient

2 chipotle chilis in adobe sauce, seeds removed, minced Ask a question about this ingredient

1 teaspoon brown sugar Ask a question about this ingredient

1 teaspoon balsamic vinegar (optional) Ask a question about this ingredient

Heat 1 tablespoon of olive oil in a heavy pan. Brown buffalo and ground chuck with 2 tablespoons chili powder. Season with salt and pepper.
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Add two beers and the rest of the chili powder, cumin, mexican oregano, cayenne pepper, and paprika. Bring to a boil and reduce to a light simmer. Let chili cook for about one hour.
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While chili is cooking, heat 2 tablespoons of oil in a medium pan. Add onions and cook slowly over medium low heat until caramelized, about 15 minutes. Once onions look caramelized and light brown, add garlic cloves. Cook for another 2-3 minutes.
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After the chili has been cooking for about an hour, add the caramelized onions, tomatoes, chipotle chili, green chili, red bell pepper, and jalapenos. If the liquid looks low, add 1/2 cup beef broth. Cook for another 30 minutes over low heat to allow vegetables to soften.
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As liquid cooks out of chili, add 1/2 cup of beef broth until you have used the entire can of beef broth. This should take about an hour or two. Cook until chili is thick and a rich, brown color.
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Optional: Add drained and rinsed black beans, brown sugar and balsamic vinegar. Cook for another 5 minutes until beans are warmed.
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Serve with your favorite garnishes. I use onions (or green onions), grated sharp white cheddar cheese, diced pickled jalapenos, fritos or tortilla chips, sour cream, cilantro, and homemade cornbread. Enjoy!
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