Ingredients for Biker Buffalo Chili Con Carne
- 2 lbs ground buffalo meat
- 1/2 lb salt pork
- salt and pepper, to taste
- 4 tablespoons chili powder
- 4 cloves minced garlic
- 2 tablespoons ground cumin
- 1 large white onion, chopped
- 1/2 cup beer
- 10-12 dried chili pods (such as ancho or guajillo)
- Fresh Oregano
- 2 tablespoons paprika
- Apple Cider Vinegar
- 3 cups beef broth
- 4 ounces chopped green chiles (canned)
- 1-2 chipotle peppers in adobo sauce, minced
- Diced Tomatoes
- 1 ounce Ibarra Mexican chocolate, finely chopped
- Tabasco sauce, to taste (start with 1 tablespoon)
- 1/4 cup masa harina (corn flour)
- 1 tablespoon dried Mexican oregano, crushed
- 2 tablespoons red wine vinegar
- 1 (28-ounce) can crushed tomatoes
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How to Make Biker Buffalo Chili Con Carne
- In a large pot (6-quart or larger), render 1/2 pound salt pork until crispy. Remove and set aside, reserving the rendered fat.
- Brown 2 pounds ground beef in the rendered pork fat. Season generously with salt and pepper to taste.
- Add 4 tablespoons chili powder, 2 tablespoons ground cumin, 4 cloves minced garlic, and 1 large chopped onion. Cook until softened, about 5 minutes.
- Cook for 30-45 minutes, stirring frequently, until the beef is browned and the flavors have melded.
- Puree 10-12 dried chili pods (such as ancho or guajillo) with 1/2 cup beer in a blender until smooth.
- Strain the pureed chili mixture through a fine-mesh sieve to remove seeds and stems. Reserve both the puree and the infused beer.
- Add the chili puree, oregano-infused beer, 2 tablespoons paprika, 2 tablespoons red wine vinegar, 2 cups beef broth, 4 ounces chopped green chiles (canned), 1-2 chipotle peppers in adobo sauce (minced), 1 (28-ounce) can crushed tomatoes, and 1 ounce Ibarra Mexican chocolate (finely chopped) to the pot.
- Add Tabasco sauce to taste (start with 1 tablespoon and adjust).
- Simmer for 30-45 minutes, allowing the flavors to deepen.
- In a separate bowl, whisk together 1/4 cup masa harina (corn flour) with the remaining 1 cup beef broth until smooth.
- Gradually whisk the masa mixture into the chili, simmering for another 30 minutes, or until thickened to your desired consistency.
- Stir in the reserved crispy salt pork before serving.
Nutrition Information (Approximate per serving)
Sodium
275 g
Sugar
439g
Fat
285g
Carbs
81g
