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.
A second try at a scrumptious chili with buffalo and chipotle because you know what they say: If at first you don't succeed try again...with less peppers.
Servings
Ingredients
- 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
Instructions
- 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.
[…] original recipe is from Life’s Ambrosia. Share this:TwitterFacebookLike this:Like Loading… Tags: big brothers & big sisters, chili, […]
What a great chili recipe! I am going to the store tomorrow and get these ingredients. I will let you know how it turns out
Thanks Grandpa! I’m glad you liked it. Maybe next time you’ll add some of that Dave’s Insanity I left you :)
desi;
i tried your chili last nite. i must say that was the best chili i’ve had, altho one pepper was enough for me.
[…] Lisa @ Dishes of Mrs. Fish One of my favorite cooking blogs is Life’s Ambrosia, and when this recipe for a savory Buffalo Chipotle Chili popped up in my Google Reader—I literally drooled […]
LOL… I read this: “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.” and immediately when ouch!!! :) Glad you didn’t give up though.. I am going to have to try this for sure! I love chipotle, I love chili….mmmmm!!
“Pops Jerry” could have handled that original batch of chili.
A beautifully simple recipe. Good for you for “getting back on the horse” (or buffalo in this case). Thanks for reminding me that I haven’t made chili in far too long. I will follow your example!
Sounds good! I love that you can call it buffalo chili cause you actually used ground buffalo.
I love all kinds of chili but never thought to use buffalo meat. Sounds interesting and looks delish!
I love the idea of using buffalo for chili! I also love the flavor of chipotle chilis, but I can only stand 1 or 2 in a recipe. They are HOT! :)