Allow me to tell you a little story. A couple weeks ago, it was a rainy, cold Sunday and I wanted to make something warm. Something I could let simmer on the stove all day. I decided on chili. A chipotle chili to be exact. While I was making it I thought well this is a chipotle chili so it should have lots of chilies. So I did what any other crazy person would do and added the whole jar. That’s right. Like 8 chipotle peppers and the adobo sauce. It had promise, I simmered it all day. It smelled amazing. And after about 2 hours I tried it. And then I had Ryan try it. And then… we ordered a pizza.
That might be a weird way to start out a post where I’m sharing the recipe. But you see, it’s not that the chili wasn’t good. The flavor itself was wonderful. It was just so hot. I could handle a spoonful of it but a bowl was pretty much out of the question. Hence the pizza. But not one to be defeated, I decided to give it another shot. This time I did everything pretty much the same except for the fact that I used a little restraint with the peppers. I only used 2. After letting it simmer for 2 hours, I tasted it. And then I had Ryan taste it. And then we ate the entire pot.
Buffalo Chipotle ChiliPrint Recipe
- 1 pound ground buffalo
- 1/2 medium onion
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 2 chipotle peppers in adobo, chopped
- 1 cup beef broth
- 1 (14.5 ounce can) fire roasted tomatoes
- 1 (15 ounce can) chili beans in sauce
- 1 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 (7 ounce) can mild diced green chilies
- 1/2 ounce unsweetened chocolate chopped
Brown buffalo meat in a heavy bottomed pot over medium heat. Strain. Set aside.
To the same pot that you cooked the meat in add the olive oil and onions. Cook 3 minutes. Return the meat to the pan and add in the remaining ingredients. Mix well. Reduce heat to low and simmer uncovered for 2 hours.
Spoon into bowls and serve hot.