It’s been cold and damp for the past few days so I was very happy that Chili was on my menu. I’ve had this package of buffalo on my inventory list for some time just waiting to be used. I had found it hiding at the bottom of my chest freezer when I had finally started doing inventory before creating menus. Buffalo is a very lean meat and I hope you will give it a try. I of course made the chili in my crockpot so I could go about my day and it could do all of the work. I like the chop and drop method of cooking and the nights where I don’t have to stand over the pans, but have a great meal.
Oh, and eye of the goat is a type of heirloom bean I found at Whole Foods. I was curious how they would taste so added them to the chili. Here
is how Purcell Mountain Farms describe them: Favorite small bean in Baja California, gray with a dark stripe which gives the name “Goats Eye” and similar in flavor to Flor de Mayo Beans, sweet, with smooth texture. Sounded perfect for chili to me.
Now that my chili is gluten free and dairy free there are a few things I have taken out but feel free to add them in if you can tolerate them. I use to add beer and I know there are gluten free beers but I’ve not played with them but you can. Also, topping chili off with some shredded cheddar cheese and sour cream is a thing of the past. There of course are alternatives to that too, but I’m personally trying to not eat too many manufactured items. I have to say that my body absolutely loves that too. I feel better than I’ve felt in years. But that’s another whole post, on to chili!
1 pound organic ground beef
1 pound ground buffalo
1 large organic yellow onion, chopped
1-3 cloves of garlic, chopped
2 TB ground Ancho chili
1 TB ground Aleppo chili
2 TB ground Cumin
1 TB Epazote (negates the bean effect, I get my spices from Penzeys)
1 tsp ground cayenne pepper
1 TB cilantro flakes
1 bay leaf
¼ cup mini chocolate chips (Enjoy Life) this balances the acidity of the tomatoes
1 28 oz can & 1 15 oz can of Fire Roasted Crushed Tomatoes (fresh is always an options instead of cans)
1 cup beef stock
1 cup dried red beans and ½ cup eye of the goat beans, soaked overnight and cooked for 1-2 hours. (never let the water evaporate all the way when cooking)
Sea salt and pepper to taste
Chopped fresh cilantro for garnish
1 tsp organic virgin coconut oil
1 tsp virgin olive oil
My crockpot has a metal lining so I can brown my onions, garlic and meat in the same pot it cooks in all day. If you can’t do this brown it up in a separate pan with the oil and place into crockpot.
Add in the seasonings, stock, tomatoes, beans and chocolate. Mix until combined, put the lid on and cook on low for 8-10 hours. If you don’t have that much time it’s not a problem but the longer it can marry together the flavors the better it will taste. I always think chili tastes better the second day.
I like to serve my chili with fresh cilantro on top. How do you serve your chili?
I shared this on Miz Helen’s Country Cottage.