Name: Three-Alarm Buffalo Chili
Ingredients: 5 lb Buffalo stew meat (3/4" cubes); 1 Fresh or pickled jalapeno chilies (up to 2); 1 lg Onion; chopped; 4 Cloves garlic; minced or pressed; 2 lg Firm-ripe tomatoes; cored, peeled, seeded, and chopped; 1 cn (15 ounces) tomato sauce; 1 cn (12 ounces) beer; 2 ts Dried oregano leaves; 2 ts Coarsely ground black pepper (up to 3); 1 1/2 tb Ground cumin; 1 tb Paprika; 1/3 c Ground pasilla chili or ground New Mexico chili; Water; Salt

[Jesus Christ’s] zeal never degenerated into passion, nor His constancy into obstinacy, nor His benevolence into weakness, nor His tenderness into sentimentality. His unworldliness was free from indifference and unsociability, His dignity from pride and presumption, His affectability from undue familiarity, His self-denial from moroseness, His temperance from austerity. He combined child-like innocency with manly strength, absorbing devotion to God with untiring interest in the welfare of man, tender love to the sinner with uncompromising severity against sin, commanding dignity with winning humility, fearless courage with wise caution, unyielding firmness with sweet gentleness!

Philip Schaff

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			1	Servings

INGREDIENTS

5	lb	Buffalo stew meat (3/4" cubes)
1		Fresh or pickled jalapeno chilies (up to 2)
1	lg	Onion; chopped
4		Cloves garlic; minced or pressed
2	lg	Firm-ripe tomatoes; cored, peeled, seeded, and chopped
1	cn	(15 ounces) tomato sauce
1	cn	(12 ounces) beer
2	ts	Dried oregano leaves
2	ts	Coarsely ground black pepper (up to 3)
1 1/2	tb	Ground cumin
1	tb	Paprika
1/3	c	Ground pasilla chili or ground New Mexico chili
		Water
		Salt

INSTRUCTIONS

A recipe for Buffalo from McCurdy's New Game Kitchen
To prepare fresh jalapenos, hold each by the stem over a gas flame or
almost touching an electric burner on high, turning until chili is charred
on all sides. Let chilies stand until cool. Wearing gloves (to prevent
hands touching eyes) pull blistered skin from chilies. Cut chilies in half
lengthwise and scrape out seeds and veins; cut off stems. Chop chilies
finely; discard remainder. For pickled chilies, cut off and discard stems
and chop finely.
Add oil to a 6- to 8-quart pan over medium-high heat. Add meat, a portion
at a time, and cook until well browned on all sides. Add onion and garlic
and stir often until onion is limp, about 5 minutes. Stir in tomatoes,
tomato sauce, chopped jalapenos, beer, oregano, pepper, cumin, paprika, and
ground pasilla chili; stir well. Bring to a boil, cover, reduce heat, and
simmer until meat is very tender when pierced, about 2-1/2 hours; stir
occasionally. If chili is thinner than you like, uncover and simmer until
some of the liquid evaporates. If it's thicker, stir in water and bring to
boiling. Add salt to taste.
Buffalo and other exotic meats and recipes for them available at
http://www2.digimktg.com/em/emCatalogMeat.tmpl$showPage?cart=29564873212623
& cat=Buffalo&sku=0
No affiliation with the company, altho after looking at the prices, it
might be nice!
Posted to CHILE-HEADS DIGEST V4 #115 by Judy Howle <howle@ebicom.net> on
Sep 07, 1997

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