Beefalo Milk Stout Beer Chili Recipe
Buffalo, beef, beans and stout = fall chili
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.
- 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.