Tuesday, February 10, 2015

Make a big batch of this hearty buffalo chili

Big Batch Buffalo Chile

I thought it was time that I post something rugged and manly. I would hate to be accused of posting only rabbit food recipes. So here you go. Pick yourself up by your boot straps and go find yourself some local ranch-raised buffalo and lamb, and you are ready to get cookin'.

This is one of those recipes that you plan for in advance. It is nice to make a big batch and then freeze some of it in meal-sized portions for easy lunches and dinners later. Don't let the list of ingredients throw you. It's very easy to make, it just needs simmering time between the steps. A few of the ingredients called for, may not be what you typically have in your pantry. And maybe you don't raise buffalo to eat, like we did. That's O.K., we see buffalo meat for sale at Costco and other places. You may have to use cubed beef and add buffalo hamburger, it just depends on what you can find. No worries, the recipe is flexible.

Why use buffalo meat? Buffalo meat has a terrific flavor! A lot of people like buffalo even better than beef. It is raised in a cleaner, healthier manner that cows typically are. It is leaner than beef too, so it is helpful to add some coconut oil when cooking to help it stay moist.

We also add some lamb for good measure. It helps to create nice depth of flavor. Our family raised some lambs too... Was it bad that we named them 'Lunch' and 'Dinner'?

So, create your shopping list and make sure you have all the ingredients you will need. Set aside time to tend to a simmering pot, and get ready to be showered with praise for serving this man-pleasing meal. Note: Women and children love this too.


Part A - Meat Mixture:

1 pound ground lamb
4 pounds buffalo meat, grind half of it and dice the rest into 1/2-inch cubes
1/4 to 1/2 c. coconut oil (deodorized 76 degree)
Rich buffalo broth (or beef broth)
1/2 c. red wine
1 bay leaf

Directions for Meat Mixture:

In a large stock pot, brown all of the meat in 1/4 c. to 1/2 c. coconut oil until it turns a nice medium-brown color.

Pour into the stock pot enough rich buffalo broth to go 1-inch over the top of the meat in the pan.

Pour in the stock pot 1/2 c. red wine and add 1 bay leaf.

Cook the meat until nearly tender.

Once the meat is nearly tender, follow the directions for part b - the sauce, below.

Part B - Sauce:

8 dried Pasilla chili peppers
8 mild dried red chilies
1 large can peeled, diced tomatoes
4 to 8 cloves garlic, smashed
1 small green bell pepper, minced
1 shredded corn tortilla (or omit for a paleo version)

Directions for Sauce:

Soak 8 dried Pasilla chili peppers and 8 mild dried red chilies in warm water until softened.

Remove stems and seeds and puree until very smooth.

Add to the simmering, nearly tender meat mixture.

Add the canned tomatoes, garlic, green pepper, and shredded corn tortilla.

Simmer together 1 hour.

Now proceed to part C, below.

Part C - Sauce Continued:

1 to 2 cans diced green chilies, to taste
1/4 t. ground cinnamon
1 T. ground cumin
1 T. dried oregano
1 T. onion powder
2 to 4 T. sweet paprika
2 T. xylitol
4 cans (1 lb, 1-ounce) un-drained red kidney beans
Tapioca starch, to thicken
Sea salt, or BioSalt, to taste
Fresh ground pepper, to taste
A dash of smoke salt
2 T. green olive oil

Directions to Finish the Chile:

To the Part B sauce that has simmered 1 hour, add  the first 8 ingredients.

Thicken the Chile with a mixture of tapioca starch dissolved in water.

Season to taste with salt and pepper.

Add a dash of smoke salt.

Simmer the Chile gently for 20 minutes more. Check the seasoning.

Take off the heat and add the green olive oil, to taste.

Let the Chile cool then refrigerate or freeze.

To serve: Reheat and garnish as desired.

Note: This chili is even better the next day.