GrandmaDave’s Buffalo Chili
Grandma Dave recommends using only fresh organic ingredients whenever possible.
Yield: one gallon Prep time 45 min- Cooking time 2 hrs
Turkey Bacon One package diced small
Olive oil Two Tablespoons
Onion One small diced
Celery Three stalks small diced
Carrot Two medium carrots small diced
Garlic Three cloves finely chopped
Red pepper Two, charred and small diced
Fresh tomatoes Skinned and seeded (concasse’)
Ancho chilis Two, charred and small diced
Jalapenos Two, charred and diced-seeds removed
Ground Buffalo Two pound fresh ground
Good Cabernet Sauvignon Eight Ounces
Beef Stock/Broth One quart
GrandmaDave’s Latin~Zing Blend One jar
Kidney beans One 15oz. can
Demi-Glace Two oz. see packaged item
Dark Chocolate Two oz. chips or cut into pieces
Salt and Pepper To Taste
In addition you may want to have these things on hand as garnishes, to top the chili with:
Yogurt or cheddar cheese
Sliced green or red onion
In six quart stock pot sauté onions, carrots, charred red pepper, Ancho chilies, jalapenos celery and garlic in 1 T olive oil until tender. Add beef stock/broth and simmer for 5 min.
Render turkey bacon in another skillet and brown Buffalo in olive oil, adding GD’s Spice blend at the end of the browning process. Add red wine and reduce by half.
Combine browned meat and bacon mixture to vegetable/chili/stock mixture.
Add tomatoes and kidney beans, simmer for two hours.
Season with salt and pepper to taste, garnish and serve.