Now that these Autumn days are getting shorter and colder, we think it’s the perfect time to fire-up the Dutch oven and make a batch of our slow braised Buffalo & Black Bean Chili.
This hearty dish is loaded with a mix of smokey chilies, earthy black beans and chunks of our fork tender buffalo stew meat for a chili that’s good enough to bring home the gold, which this recipe did a few years back at the annual Jackson Hole High Noon Chili Cook Off!
1 Tbsp. kosher salt
1 Tbsp. unsalted butter or veg. oil
1 large onion, diced
5 cloves garlic, minced
2 Tbsp. dried/ground pasilla chili
1 Tbsp. dried/ground smoked paprika/pimentón
1 tsp. dried/ground chipotle chili
1 Tbsp ground cumin
2 tsp. ground black pepper
14.5 oz can of fire roasted tomatoes, diced
1/4 cup molasses
1 Tbsp. cocoa powder
2 cups water
29 oz. can of black beans, rinsed and drained
1/2 Tbsp salt or to taste to finish
Thaw 1# package of JHBMCo. Buffalo Stew Meat and liberally season with 1 Tbsp kosher salt.
Turn heat to low, cover and slowly simmer for 3 to 4 hours until the meat is fork tender and starting to fall apart.