Mr. Bill's New Mexico Buffalo Chili

Mr. Bill's New Mexico Buffalo Chili

3
MrBill 0

"This hot, spicy, complex New Mexico-style buffalo, chorizo, and pork chili will have you howling like a desert coyote. The meat marinates in dry seasoning overnight, so you'll need to plan ahead."
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Ingredients

11 h 35 m servings 818 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 818 kcal
  • 41%
  • Fat:
  • 53.8 g
  • 83%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 59 g
  • 118%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 2997 mg
  • 120%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk together the cocoa powder, Mexican oregano, basil, marjoram, cumin, hot chili powder, garlic powder, hickory salt, black pepper, and cayenne pepper. Combine the seasoning mix with the buffalo meat, chorizo, and pork; cover and refrigerate overnight.
  2. Heat a heavy skillet over medium heat, and fry the bacon until crisp. Remove the bacon with a slotted spoon to a large, heavy pot. In the same skillet, cook and stir the onion, habanero peppers, jalapeno peppers, garlic, and New Mexico chile powder in the bacon grease until onions are translucent; add the onion mixture to the pot.
  3. In the same skillet, fry the seasoned meat in small batches until well browned, adding lard as needed; remove the meats to the pot. Stir the diced tomatoes with green chiles, salsa, tomato paste, picante sauce, diced green chiles, and dark beer into the pot. Simmer until the meat is easily pierced with a fork, 2 to 3 hours. If the chili seems too dry, add dark beer as needed.

Reviews

3

I love it! I must admit that I used fresh garlic. Renée

Not bad, but pretty spicy and I cut back on the spicy ingredients. I cut the cayenne way down and only used jalapenos. I suppose it might've been cut more by the beer, but I didn't add the bee...

5 stars due to the dry seasoning alone - it truly carries the chili in my opinion (and maybe the beer?). MEAT: Dry seasoning is spectacular - the cocoa seemed to enhance the other seasonings ...