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Oklahoma Buffalo Chili
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Pen & Pencil, New York, New York


  • 6 oz (168 grm). dried kidney beans
  • 6 oz (168 grm). dried Great Northern beans
  • 2 lbs (.9 kg). aged and trimmed buffalo shell steak, diced to 1/4" cubes
  • 2 medium spanish onions, finely diced
  • 2 oz (56 grm). bacon drippings
  • 2 cloves garlic, finely diced
  • 2 tbsp (30 ml) chipotle
  • 1/2 tbsp (7 ml) cumin seeds
  • 1 tbsp (15 ml) chili powder
  • 1 tbsp (15 ml) jalapeno pepper (depending on strength)
  • 2 quarts (1900 ml) buffalo stock
  • Soak beans overnight in water, then discard the water.
  • Add enough buffalo stock to competely cover.
  • Cook several hours until slightly short of "al Dente". Add more stock if needed to keep beans covered.
  • In a very large, very heavy, non-reactive saute pan, saute the buffalo, onions, and garlic in the bacon drippings, until the meat is browned (about 5 minutes).
  • Drain the grease.
  • Add about 2 cups (475 ml) of buffalo stock, and reduce heat to low and simmer.
  • Add beans, chipotle, cumin, chili powder, and some salt, and stir well.
  • After about 45 minutes, add the jalapeno peppers until the desired degree of intensity is achieved (do your ears turn red?).
  • Note that the "intensity" will increase slightly as you continue to simmer for another 15 minutes to incorporate the intensity throughout the range where the buffalo roam.

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