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Recipe: Buffalo Chili
Until they come up with "Purina Guy Chow," this is probably the next best thing. You can eat it after half an hour, but it's much better if left to simmer for a couple of hours. And it reheats really well. I use buffalo since it's healthier than ground beef and I live close to a Central Market. Ground beef works in a pinch, but cooking with buffalo sounds more impressive. Ingredients![]()
PreparationGet out:
Take the onion and remove the outer couple of layers while running it under cold water. Chop the onion very fine. Turn the large burner on to medium-high (7-8) and place the large frying pan on it. Add the chopped onion and a couple of ounces of olive oil and 1 teaspoon of black pepper. Stir (technically "saute") the onion until it starts to turn brown. Drain the excess oil and put the chopped onion in the bowl. Place the ground buffalo in the large frying pan (don't worry about cleaning it) and add a few (2-3) ounces of olive oil. Use the spatula to break up the buffalo and start stirring. Continue to stir and break up the buffalo into smaller pieces. (If you're a cook, this is simply "browning the buffalo.") Take a break from stirring and rinse the black beans again. Basically you want to rinse them until the water is fairly clear.
Drain the water from the black beans, add the buffalo, and mix. Add the crushed tomatoes. Add the ingredients from the chili mix package. Mix. Finally add the diced tomatoes, chocolate, and onion. Mix thoroughly. Place the pot of chili on the rangetop and stir. After 10-15 minutes, it's edible, but if you let it simmer for a couple of hours and stir it every 10 minutes or so it will be much better. I often make it while watching television and stir at the commercials.
Good Luck!!! - "Mr. Nice Guy" |