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Comfort Food | |
| 4 Tbsp. vegetable oil, divided 1 1/4 pounds buffalo stew meat (cut into large chunks) 1 bottle Ghost Face Killah or Billy's Chilies (optional) 1 1/4 pounds ground buffalo meat 10 ounces ground turkey 2 cups diced yellow onions 2 cups finely diced red and green bell pepper 3 garlic cloves, minced 2 Tbsp. chili powder 1 Tbsp. cumin 1 Tbsp. dried oregano 2 tsp. freshly ground black pepper Two 28-ounce cans diced tomatoes 15-ounce can crushed tomatoes 15-ounce can tomato puree (or 1 6 oz paste blended with almost 2 cans water) 28-ounce can pinto beans, rinsed and drained 15-ounce can kidney beans, rinsed and drained 15-ounce can black beans, rinsed and drained 2 Tbsp. diced jalapenos peppers Salt, to taste | |
| In a large heavy pot, heat 2 tablespoons of vegetable oil over a high heat. Add enough of the buffalo stew meat to cover the bottom of the pan. Sear the meat, in batches if needed, using tongs to flip the pieces to get all sides. Transfer the meat to a large bowl. Add 1 cup cold water to the pot to deglaze, scraping the bottom of the pot with a wooden spoon. Return the meat to the pot and add enough water (if using beer add it in place of the water) to just cover the meat. Bring to a simmer, reduce heat to low, cover and simmer 45 minutes. Meat should be very tender. Meanwhile, in a second large pot over medium heat, add remaining oil. When the oil is hot, add the ground buffalo and turkey. Saute, stirring to break up, until browned, about 10 minutes. Stir in the onion, peppers and garlic. Cover and cook about 5 minutes. Transfer the ground meat and vegetable mixture to the original pot with the buffalo stew meat. Add all remaining ingredients. Bring to a simmer, cover and cook over low heat 1 hour. Season to taste with salt. | |
Excellent | |
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