Water Buffalo · Tex-Mex
Water Buffalo Chili con Carne
A big pot of chili is the easiest way to enjoy the nutrition of organ meat without noticing it. Our organic, grass-fed ground water buffalo with minced organs blends liver and heart into the grind, adding iron, B12 and depth of flavor that disappears into the smoky chile sauce. Bone broth makes the chili rich and silky.
- Prep20 min
- Cook90 min
- Total110 min
- Servings6
Ingredients
- 1 kg ground water buffalo with minced organs $265
- 2 cups water buffalo bone broth $495
- 3 ancho chiles and 2 guajillo chiles, seeded
- 2 tbsp oil
- 1 large onion and 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 tbsp ground cumin, 2 tsp smoked paprika, 1 tsp dried oregano
- 2 tbsp tomato paste and 400 g crushed tomatoes
- 2 cups cooked kidney or pinto beans
- 1 tsp cocoa powder or a square of Mexican chocolate, salt
- Sour cream, grated cheese, sliced green onion and tortilla chips to serve
Instructions
- Toast the dried chiles briefly, soak them in hot water for 15 minutes, then blend with a cup of bone broth until smooth.
- Heat the oil in a heavy pot and brown the ground buffalo well, in two batches. Set aside.
- Cook the onion and bell pepper in the same pot until soft, then add the garlic and spices for 1 minute.
- Stir in the tomato paste and cook 2 minutes until it darkens.
- Return the meat, add the chile purée, crushed tomatoes and remaining broth.
- Simmer, partly covered, for 1 hour, stirring now and then.
- Add the beans and chocolate and simmer 20 minutes more. Season with salt.
- Serve topped with sour cream, cheese and green onion, with chips on the side.
Tips
- Like most stews, chili tastes even better the next day.
- Picky eaters won't notice the organs; this is one of the best ways to add them to family meals.
