ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Buffalo Chili

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield 8 servings (serving size: 1 cup)

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

Nutrition Information

  • calories 236
  • caloriesfromfat 14 %
  • fat 3.6 g
  • satfat 0.7 g
  • monofat 1.7 g
  • polyfat 0.8 g
  • protein 19.9 g
  • carbohydrate 33.1 g
  • fiber 11.3 g
  • cholesterol 26 mg
  • iron 4.4 mg
  • sodium 363 mg
  • calcium 101 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. Note: To mail-order buffalo steak, call D'Artagnan at 800/327-