INGREDIENTS

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

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”