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
How to Make It
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-
This is my go to recipe for chilli. It's the first Cooking Light I ever bought - for the cupcake recipe on the cover. I didn't like the cupcake, but have bought every Cooking Light magazine ever since because of this chilli recipe. The secret is the dark beer - don't stint on this one - I used to use Guinness Stout but now use a dark chocolate porter. I often add pureed chillis in abodo sauce for extra smokiness. This recipe is the best! Everyone in my family loves this one.
I searched for this recipe after having a few uncooked beef steaks left from a dinner party. Used canned black beans and can't imagine that the recipe would benefit from cooking dried beans especially when no seasoning is added and all the liquid is drained. Otherwise, followed the recipe to the letter and found it to be a wonderfully balanced set of flavors. Spicy but not too, sweet but not too, savory in all the right ways. Nice with a sweet cornbread. My husband raved about pairing this with Three Floyds Alpha King Ale. Very good! Will definitely make again.
My husband at least said he liked this, but I think he liked the buffalo better than anything else. The seasonings were very muddy. It had a pretty bad flavor note in general. Not something I'll be making again, although I did like the idea of the buffalo instead of beef.
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