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View Diary: Michele Bachmann secretly paid off Iowa state chairman, says disgruntled ex-staffer (117 comments)

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  •  How can this be a real chili recipe if there is no (21+ / 0-)

    beer involved?

    Not in the recipe. For the chef.

    Economics is a social *science*. Can we base future economic decisions on math?

    by blue aardvark on Wed Jan 23, 2013 at 10:48:40 AM PST

    [ Parent ]

    •  Point. (3+ / 0-)
      Recommended by:
      blue aardvark, basket, hnichols

      And just to rub it in, how about something from 5 Rabbit?

    •  Beer, you say? (5+ / 0-)

      And yeah, purists, there are beans in it, because I damn well like it that way. Skip 'em if you feel differently.  :)

      2 pounds ground buffalo meat
      1 large onion
      3-5 cloves garlic
      1 jalapeno pepper
      1 large can crushed tomatoes
      1 small can tomato paste
      1 large can dark red kidney beans
      2 bottles lager beer
      2 tbsp chili powder
      1 tbsp cumin powder
      1 tsp red cayenne powder
      Tabasco sauce (optional)
      1 pinch sugar (optional)
      Salt & pepper to taste


      Slice the jalapeno pepper thinly and set aside.  In large saucepan, heat a little oil or butter (or both).  Peel and roughly dice the onion, and peel and crush the garlic cloves.  Add to pan and cook over Medium heat until onions begin to soften.

      Break the ground buffalo up into small chunks and add to pan.  Add salt, pepper and (if you wish) a few dashes of Tabasco sauce.  Turn the meat until browned.  Drain off excess fat.

      Add the crushed tomatoes and tomato paste to the pan and stir together.

      Stir in the chili powder, cumin powder, red cayenne powder and chile pepper slices; an optional pinch of sugar may also be added at this point to cut the acidity.

      Let the mixture come to a mild bubble, then open the bottles of beer.  Add contents of one bottle to mixture.  Drink other bottle while stirring thoroughly.

      When mixture to come back to previous temperature, turn the heat to Low and cover loosely (allowing steam to escape).  Let mixture simmer for 45-60 minutes, stirring occasionally to prevent sticking.

      While simmering, drain and rinse the beans in a colander.  In the last ten minutes of the simmer, gently fold the beans into the mixture.

      Once simmer is complete, cover and set aside to cool.  Can be eaten immediately; however, I recommend refrigerating overnight to allow the flavors time to meld.

      For 2lbs ground buffalo, substitute 1 lb ground buffalo & 1 lb thinly sliced buffalo or beef steak.
      For large can of kidney beans, substitute 1 small can dark red kidney beans and 1 small can black beans.
      For jalapeno pepper, substitute habanero or Scotch bonnet pepper (spicy!).
      Add one small can whole-kernel corn.

      •  I like beans in my chili too (3+ / 0-)
        Recommended by:
        basket, hnichols, TKO333

        But no canned stuff. Buy the dry ones and cook them.

        I get red kidney beans and black beans, cook them separately.

        Soak them overnight. Rinse them, cover with water, bring to a boil and then lower to a simmer. Simmer til tender. It takes a while but other than making sure they've got water, it's not much work.

        Then I put them in big freezer bags and freeze them. They'll keep for months.

        When you want to use them, bring them out and throw them in whatever you want them in. You can let them thaw a bit first if you want, but it's not necessary.

        Easy, and unlike the canned beans, no salt, no sugar/corn syrup, and no preservatives. (Read the labels sometimes... it's enlightening. That's why I started cooking my own.)

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