Stout Buffalo Chili (warning: contains puns)

Not for the faint of heart, this is a spicy, delicious recipe for chiles that benefits from the freshness of MM Local tomatoes and gains depth from the vinegar notes added by our Front Range Pickled Chile Peppers. This recipe makes A LOT of good food. I’ve usually made mine in bulk in november when the last bell peppers come in. It then emerges from my freezer all winter as a welcome, warming treat.

Serves 8

Ingredients:

• 4 pounds ground buffalo (we have lots of great local options for buffalo including High Plains Bison - Tony's Market has a great meat selection in Denver)
• 2 1/2 medium onions, coarsely chopped
• 2 pounds mixed bell peppers
• 1/2 jar MM Local Peppers with brine (Hot or Mild to taste, about 1/2 cup)
• Cooking Oil
• 2 jars MM Local Tomatoes with Rosemary
• 2 cups dried kidney or other red beans (or 2 cans if you are short on time)
• 1 12-ounce bottle of dark beer (I like Left Hand Brewery’s Milk Stout for this)

• 1 1/2 Tablespoon ground cumin*
• 1 Tablespoon ground coriander*
• 7 Tablespoons hot or medium chili powder*

*For a serious upgrade in taste, use fresh spices from a local company like Savory Spice Company

How to Cook:

Once you make it through all the chopping, this recipe is actually pretty simple. And it benefits from time on the stove, so don’t feel like you need to be in a hurry. I have a few biases in how to cook chili, and enjoy the super bowl, so feel free to revert to your own techniques where you prefer.

• If using dry beans (recommended): Soak beans in cold lightly-salted water for 6-24 hours
• Toast cumin, coriander and half your chili powder in a large skillet at medium heat until first sign of smoke (30 seconds - 2 minutes).
• Add cooking oil to coat your pan and increase heat to medium-high.
• Add onions and bell peppers. Saute until vegetables begin to soften, lowering heat to avoid browning
• Meanwhile, heat a large stockpot or dutch oven over medium-high heat and begin browning meat.
• Once meat is no longer pink, mix in remaining chile powder and peppers.
• Add sauteed vegetables
• Mix in MM Local tomatoes (do not add rosemary sprigs), rehydrated beans and beer.
• Season with salt and pepper
• Bring to a boil, stir occasionally, and reduce heat to a simmer for at least 20 minutes.
• Add your favorite chili toppings and hope the Steelers don’t win.