Spicy Buffalo 'N Beer Chili Recipe

Name: Spicy Buffalo 'N Beer Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried black beans (about 1 1/4 cups); 10 cup water, divided; 1 dried ancho chile (about 1/2 ounce); 1 tablespoon olive oil; 1 pound boned buffalo steak or beef sirloin steak, cut into 1-inch cubes; 1 cup chopped onion; 1 large garlic clove, minced; 1 cup finely chopped carrot; 1 cup finely chopped red bell pepper; 1/2 cup finely chopped celery; 1 tablespoon ground cumin; 2 teaspoons dried oregano; 1 teaspoon paprika; 1/2 to 1 teaspoon crushed red pepper; 1 (28-ounce) can diced tomatoes, undrained; 1 (12-ounce) bottle dark beer; 1/4 cup tomato paste; 2 tablespoons brown sugar; 1/2 teaspoon salt; 1/8 teaspoon black pepper

Servings: persons

1/2 pound dried black beans (about 1 1/4 cups)
10 cup water, divided
1 dried ancho chile (about 1/2 ounce)
1 tablespoon olive oil
1 pound boned buffalo steak or beef sirloin steak, cut into 1-inch cubes
1 cup chopped onion
1 large garlic clove, minced
1 cup finely chopped carrot
1 cup finely chopped red bell pepper
1/2 cup finely chopped celery
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon paprika
1/2 to 1 teaspoon crushed red pepper
1 (28-ounce) can diced tomatoes, undrained
1 (12-ounce) bottle dark beer
1/4 cup tomato paste
2 tablespoons brown sugar
1/2 teaspoon salt
1/8 teaspoon black pepper

1
Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain. Return beans to pan, and add 8 cups water. Bring to a boil; reduce heat, and simmer 30 minutes or until beans are tender. Drain; set aside.
2
Combine 2 cups water and chile in a small saucepan, and bring to a boil. Remove from heat; cover and let stand for 20 minutes or until soft. Drain, and discard seeds and membranes. Chop and set aside.
3
Heat olive oil in a large Dutch oven over medium-high heat, and add buffalo steak, browning on all sides. Add onion and garlic, and saute for 3 minutes. Add carrot, bell pepper, and celery, and cook for 3 minutes. Stir in cumin, oregano, paprika, and crushed red pepper, and cook for 1 minute. Stir in ancho chile, tomatoes, and beer, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Stir in beans and tomato paste, and cook, covered, for 15 minutes. Stir in sugar, salt, and black pepper.

588

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 20 ingredients. The key ingredients include: 1/2 pound dried black beans (about 1 1/4 cups), 10 cup water, divided, 1 dried ancho chile (about 1/2 ounce), 1 tablespoon olive oil, and more.

Yes, Spicy Buffalo 'N 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.

Spicy Buffalo 'N Beer Chili

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