Time 8h40m Yield 6 Number Of Ingredients 16 Steps:
Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease. Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.
Time 6h5m Yield 6 servings Number Of Ingredients 12 Steps:
Add olive oil to a large skillet over high heat. Season stew meat with salt and pepper and sear on all sides. Place in a 4-quart slow cooker. Add onion, green chiles, and bacon. Add seared stew meat. In a small bowl, whisk together tomato puree, Mexican seasoning, chili powder, salt and pepper and beef stock. Pour into slow cooker. Cover and cook on HIGH setting for 4 to 6 hours. Serve in bowls garnished with scallion
Time 1h40m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Spread the flour out on a plate and coat the beef cubes one by one in it, dusting off the excess. Don’t skip this step because the flour also helps to thicken the sauce at the end. Brown the beef in a heavy-bottomed pot in the oil over medium-high heat. You want a lot of color on them because color equals flavor. Pour in all the spices, the tomato paste, and the water. Bring this to a simmer, season with salt and pepper, and cook low and slow for about 1 1/2 to 2 hours until the beef is tender and falling apart. A good test is to take a piece and try to mash it on your cutting board with a fork. If it falls apart, you are golden. Serve it just by itself with mexican rice and refried beans or use it as a burrito filling.
Time 2h45m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Brown the floured beef cubes in the oil. Adding more oil as necessary. Place in an large oven safe casserole. Mix in the garlic, oregano, and pico de gallo. Cover with the red chili and enchiladas sauces. Taste for seasoning. Bring to a boil on the stove. Place in a pre-heated 425 degree oven cook until the sauce is reduced by half or until tender. Serve with rice.
More about “colorado buffalo chili recipes”
Time 4h Yield 8 Number Of Ingredients 15 Steps:
Soak beans in water overnight. Drain and rinse. In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt and pepper. Reserve the seeds. Heat oil in a large heavy skillet over medium low heat. Saute the onion and bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa. Season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat. Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. Continue to simmer for 1 hour.
