Beefalo Milk Stout Beer Chili Recipe
Nov 11, 2011 5:01 pm
Buffalo, beef, beans and stout = fall chili
By
It’s getting colder outside, so it’s time to get warm from the inside out. Here’s a soul warming dish that will help you shake off those impending shivers and make you blissfully happy.
Combining lean buffalo and ground chuck in a spicy, beany mix accented with an uber-chocolately, roasty milk stout (which contains lactose and sugar derived from actual milk) along with dried New Mexican chiles and cocoa, this is a chili recipe that’s simply made to simmer on the stove all day on a Sunday afternoon while you kick back next to a roaring fire.
Photo: Kendra Bailey Morris
When you savor each hearty, spice-laden bite, you’ll discover the extra effort to be totally worth it in this hearty chili recipe..
Servings: 10
Ingredients
1 pound ground buffalo meat
3/4 pound ground beef chuck
1 large onion, diced
3 cloves garlic, minced
1 14.5- oz can of tomato sauce
1 10-oz can diced tomatoes with green chilies + juice
1 8-oz can tomato sauce
1 New Mexican dried red chile pod, soaked in hot water and then processed to a puree
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon Mexican oregano
2 tablespoons chili
1 teaspoon cumin
1 teaspoon brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon all spice
1 bay leaf
1 12-oz bottle Duck-Rabbit Milk Stout
2 heaped tablespoons tomato paste
2 cans white beans (or pintos or black beans), drained and rinsed
Salt and pepper, to taste
green onion, minced
sour cream
tortilla chips or cornbread
Directions:
- Preheat a large pot or Dutch oven to medium-high.
- Crumble the beef and buffalo into the pan and cook until well-browned.
- Remove the meat and place in a bowl then drain off half the fat and discard.
- Saute onion and garlic in remaining fat until translucent.
- Return the meat to the pot and increase heat to medium-high.
- Add the canned tomatoes, tomatoes with chilies and tomato sauce and bring up to a gentle boil while scraping all the browned bits off the bottom of the pan.
- Add the chile puree and remaining spices. Stir well and bring up to a boil for one more minute.
- Slowly pour in the bottle of stout and bring the pot back up to a boil for 5 minutes uncovered.
- Add tomato paste and whisk in well.
- Reduce heat to low and cover and simmer for one hour. Skim off any surface fat during cooking.
- Add the beans, salt and pepper. Simmer covered for another hour on low, checking for seasonings as you go.
- Serve the chili topped with your choice of garnishes alongside a pint of your favorite stout.
Level of Difficulty:
Moderate
Prep Time:
45 minutes
Cooking Time:
2 hours
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