Buffalo Chili

 

3 lbs fresh buffalo sirloin cubed

1 lb fresh pork sausage

2 large yellow onions

15 ozs beef stock

12 fresh vine ripened tomatoes blanched, de-skinned and chopped 2 tbs cumin

1 tbs coriander

2 tbs Mexican oregano pulverized in a spice mill 2 tbs Anaheim pepper powder

3 tbs guajillo pepper powder

One entire garlic pod finely chopped 2 tbs fresh cracked black peppercorns

1 tbs sea salt

2 tbs olive oil more or less

On a medium heat add olive oil and pork sausage. Let cook and crumble in pot. When some of the fat begins to render add the onions. Cook till slightly clear and add the buffalo. Add the stock and the rest of the ingredients and stir. Bring almost to a boil and then reduce the heat to a slow simmer for 4 hours or longer. I add half the coriander and cumin at first and then the remainder right at the end of the simmer.

After I cube my buffalo sirloins I marinate in a bowl for a while. I sprinkle with granulated garlic, onion powder, fresh cracked black peppercorns, sea salt and a splash of beef stock and mix well with my hands.

I slightly toast the cumin and coriander in a black iron skillet and then pulverize them in a spice mill. The aroma and flavor is off the hook!

Guajillo and Anaheim peppers have very little heat. If you are like me you want a little fire in your chili. If I were cooking this just for me I would add 2 tbs chipotle powder and maybe even 2 tbs chili piquin powder. I split up the tame final product and have a batch of kid friendly chili and a batch of daddy's chili. That way everybody is happy!