Beefalo Milk Stout Beer Chili Recipe

Name: Beefalo Milk Stout Beer Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground buffalo meat; 3/4 pound ground beef chuck; 1 large onion, diced; 3 cloves garlic, minced; 1 14.5- oz can of tomato sauce; 1 10-oz can diced tomatoes with green chilies + juice; 1 8-oz can tomato sauce; 1 New Mexican dried red chile pod, soaked in hot water and then processed to a puree; 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon Mexican oregano; 2 tablespoons chili; 1 teaspoon cumin; 1 teaspoon brown sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon all spice; 1 bay leaf; 1 12-oz bottle Duck-Rabbit Milk Stout; 2 heaped tablespoons tomato paste; 2 cans white beans (or pintos or black beans), drained and rinsed; Salt and pepper, to taste; queso fresco or cheddar cheese, shredded; green onion, minced; sour cream; tortilla chips or cornbread

Servings: persons

1 pound ground buffalo meat
3/4 pound ground beef chuck
1 large onion, diced
3 cloves garlic, minced
1 14.5- oz can of tomato sauce
1 10-oz can diced tomatoes with green chilies + juice
1 8-oz can tomato sauce
1 New Mexican dried red chile pod, soaked in hot water and then processed to a puree
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon Mexican oregano
2 tablespoons chili
1 teaspoon cumin
1 teaspoon brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon all spice
1 bay leaf
1 12-oz bottle Duck-Rabbit Milk Stout
2 heaped tablespoons tomato paste
2 cans white beans (or pintos or black beans), drained and rinsed
Salt and pepper, to taste
queso fresco or cheddar cheese, shredded
green onion, minced
sour cream
tortilla chips or cornbread

1
Preheat a large pot or Dutch oven to medium-high.
2
Crumble the beef and buffalo into the pan and cook until well-browned.
3
Remove the meat and place in a bowl then drain off half the fat and discard.
4
Saute onion and garlic in remaining fat until translucent.
5
Return the meat to the pot and increase heat to medium-high.
6
Add the canned tomatoes, tomatoes with chilies and tomato sauce and bring up to a gentle boil while scraping all the browned bits off the bottom of the pan.
7
Add the chile puree and remaining spices.
8
Stir well and bring up to a boil for one more minute.
9
Slowly pour in the bottle of stout and bring the pot back up to a boil for 5 minutes uncovered.
10
Add tomato paste and whisk in well.
11
Reduce heat to low and cover and simmer for one hour.
12
Skim off any surface fat during cooking.
13
Add the beans, salt and pepper.
14
Simmer covered for another hour on low, checking for seasonings as you go.
15
Serve the chili topped with your choice of garnishes alongside a pint of your favorite stout.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 pound ground buffalo meat, 3/4 pound ground beef chuck, 1 large onion, diced, 3 cloves garlic, minced, and more.

Yes, Beefalo Milk Stout Beer Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beefalo Milk Stout Beer Chili

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