Spicy Buffalo Chili Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1/2 pound dried black beans (about 1 1/4 cups)
- 10 cup water, divided
- 1 dried ancho chile (about 1/2 ounce)
- 1 tablespoon olive oil
- 1 pound boned buffalo steak or beef sirloin steak, cut into 1-inch cubes
- 1 cup chopped onion
- 1 large garlic clove, minced
- 1 cup finely chopped carrot
- 1 cup finely chopped red bell pepper
- 1/2 cup finely chopped celery
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1/2 to 1 teaspoon crushed red pepper
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (12-ounce) bottle dark beer
- 1/4 cup tomato paste
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain. Return beans to pan, and add 8 cups water. Bring to a boil; reduce heat, and simmer 30 minutes or until beans are tender. Drain; set aside.
- Combine 2 cups water and chile in a small saucepan, and bring to a boil. Remove from heat; cover and let stand for 20 minutes or until soft. Drain, and discard seeds and membranes. Chop and set aside.
- Heat olive oil in a large Dutch oven over medium-high heat, and add buffalo steak, browning on all sides. Add onion and garlic, and saute for 3 minutes. Add carrot, bell pepper, and celery, and cook for 3 minutes. Stir in cumin, oregano, paprika, and crushed red pepper, and cook for 1 minute. Stir in ancho chile, tomatoes, and beer, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Stir in beans and tomato paste, and cook, covered, for 15 minutes. Stir in sugar, salt, and black pepper.
- Note: To mail-order buffalo steak, call D'Artagnan at 800/327-8246.
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