Hang tight!
"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." — MrBill
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1 teaspoon unsweetened cocoa powder
1 teaspoon dried Mexican oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
2 teaspoons ground cumin
1 tablespoon hot chili powder
1 teaspoon garlic powder
2 teaspoons hickory smoked salt
1 teaspoon ground black pepper
2 teaspoons cayenne pepper
2 pounds buffalo stew meat, cubed
2 pounds chorizo sausage, chopped
2 pounds pork stew meat, cubed
2 slices hickory-smoked bacon, diced
3 sweet onions, coarsely chopped
2 habanero peppers, seeded and chopped
4 jalapeno peppers, seeded and chopped
7 cloves garlic, minced
2 teaspoons New Mexico chile powder
1 tablespoon lard, or more as needed
3 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®), undrained
2 (7.75 ounce) cans salsa (such as El Pato® Salsa de Chile Fresco)
1 (6 ounce) can tomato paste
1 (16 ounce) jar picante sauce (such as Pace® Picante Sauce)
2 (4 ounce) cans diced green chiles (such as Ortega® Diced Green Chiles)
1 (12 fluid ounce) bottle dark beer, or as needed
I love it! I must admit that I used fresh garlic. Renée
1 Rating
* Percent Daily Values are based on a 2,000 calorie diet.
Mr. Bill's New Mexico Buffalo Chili
Serving Size: 1/10 of a recipe Servings Per Recipe: 10 Amount Per Serving Calories: 818 Calories from Fat: 485
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This chili satisfies any time of year. Make it the night before. Ready? Go team!
