Buffalo and Black Bean Chili
4
20 minutes
5 hours
Picture your kitchen filled with the enticing aroma as the chili simmers, promising not just warmth but a culinary journey. Each spoonful unveils layers of taste, reflecting the care and creativity poured into this recipe. So, let your Dutch oven work its magic, and indulge in the heartiness of our slow-braised Buffalo & Black Bean Chili—a comforting and award-winning dish that turns chilly evenings into flavorful celebrations.
Directions
- Thaw 1# package of JHBMCo. Buffalo Stew Meat and liberally season with 1 Tbsp kosher salt.
- Preheat Dutch oven on med/high heat.
- Add butter (or vegetable oil), then add the seasoned buffalo chunks.
- Aggressively brown the meat on all sides.
- Add onions and brown.
- Add garlic and the dried spices and cook for approximately 1 minute while slowly stirring to bloom the spices.
- Add the fire roasted tomatoes and their juice, along with the water, molasses and cocoa powder.
- Turn heat to low, cover and slowly simmer for 3 to 4 hours until the meat is fork tender and starting to fall apart.
- Add the drained black beans
- and return to the low heat and cook for 1 more hour.
- Adjust with salt to taste
- Enjoy with the usual suspects of grated cheddar, minced onion and lots of tortilla chips for dipping!
