Sunday, February 6, 2011

Double-Double-Double Chili

I was going to make the chili that won me the title of  'Grand Champion' at the Erickson's 4th of July party last year: my Chili al Diavolo, but I didn't have three hours to braise the meat or overnight to let the flavors develop.  So, I adjusted the recipe to have more flavor upfront versus needing to steep.  Still, this will be tasty tomorrow if I have any leftovers.  I'm calling it Double-Double-Double Chili because it has - two kinds of meat, two kinds of chilis, and two kinds of beans.

INGREDIENTS

1 pound of beef
1 pound of ground buffalo
onions
garlic
1 bottle of beer
2 shots of espresso
2 T unsweetened cocoa powder
1 large can of diced tomatoes
1 large can of crushed tomatoes
paprika
cumin
sea salt
2 fresh poblano chilis
2 fresh goldspike chilis
1 can of black beans
1 can of white cannellini beans
molasses

PROCEDURE
Thinly slice the onions and crush the garlic. Sauté in olive oil till they start to soften. Brown the ground buffalo meat and ground beef with the onion-garlic mixture. Season with cumin, sea salt, paprika, and unsweetened cocoa powder. Add the beer, espresso, diced tomatoes, crushed tomatoes, and beans. Clean, seed, rough chop and add all the fresh chilis. Bring to a boil, then simmer for one hour. Add molasses and simmer for another hour. Serve hot, topped with shredded cheese.

Tuesday Night Supper Club

Hunk of Meat Mondays

4 comments:

  1. Mmmm,a spicy chili. That sounds really good.

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  2. wow...this looks amazing! i don't have buffalo meat in the freezer, but i do have quite a bit of venison..perhaps i will substitute that in. thank you for sharing with tuesday night supper club.

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  3. @Christy, here's another recipe you might try with your venison. I made a venison soup for our Native American Thanksgiving feast this year. http://culinary-adventures-with-cam.blogspot.com/2010/11/corn-soup-with-venison.html

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  4. Ground buffalo, love that! That is the great thing about ground meat. Thanks for linking up.

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