Buffalo Chili

serves:  8

Ingredients:

2 pounds of buffalo meat, cut into 1 inch cubes (or beef, I even use ground chuck)
1 t. salt
1 t. fresh ground pepper
1 T. oil (high heat) to fry cubed meat, I omit if browning ground beef
3 cloves of garlic, minced or pressed
2 large bay leaves, dry or fresh
2 t. toasted cumin seeds, then ground
1 T. toasted Mexican oregano, ground (use 1-1/2 t. if not Mexican)
2 T. chipotles in adobo, pureed
2 dried pasilla chilies, reconstituted (soaked in hot broth for 20 min or till softened, then pureed)
2 T. New Mexico chili pepper, ground
2 T. tomato sauce
12-18 oz of high quality beer, found in a brown bottle.  Try a nut brown for a rich flavor
3 c. of beef stock
1-2 c. water (depending on the liking of your chili, more thick or thin)
2 t. masa harina
3 c. beans, kidney or black

Instructions:

Season meat with salt and pepper.  Heat oil, if using cubed meat, in a large heavy pan, or dutch oven.  Saute cubed meat with garlic until browned.  If using ground beef, cook till no longer pink.  Reduce heat and add all other ingredients except beans to the pot, stir well. Simmer on low heat, do not to boil, checking every half hour.  If chili looks dry add more stock or water, about a half a cup at a time.  Simmer about 1-1/2 hours, before meat falls apart.  Add beans, and cook till they are warmed through.  Remove bay leaves and serve.

Note:  I have found that using an immersion blender very helpful in blending the reconstituted chilies and chipotles.  You can also use a regular blender as well.  Dried chilies can be found in the ethnic isle of your grocery store, Mexican section.  You can also find them at Penzeys Spices.  Chipotles in adobo can be found in the ethnic isle with other chilies in a can.  Freeze unused chilies for later use (great in BBQ sauce).

This recipe was reference from: Red Sage, Contemporary American Cuisine by Mark Miller (I have made modifications to this recipe, the original can be found in this book)