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    Buffalo-Beef Chili

    5 lbs chuck buffalo (cut into small cubes)
    5 lbs chuck beef (cut into small cubes)
    9 cloves garlic , chopped or mashed fine
    olive oil
    25 jalapeno peppers(seeded and chopped)
    15 chili pequine peppers (mashed)
    4 red habanero peppers (seeded and Chopped)
    8 tablespoons ground cominos (cumin)
    6 tablespoons ground oregano
    4 tablespoons ground coriander
    2 teaspoons cayenne pepper
    1/2 teaspoon salt
    1 tablespoon Habanero sauce
    8 tablespoons paprika
    4 oz tomato paste
    1/2 tablespoons masa harina or less, to thicken

    Boil the peppers in 2 cups water and strain; save the water.
    Combine the oil, garlic and meat, cook till just brown. Add the
    peppers to the meat mixture. Add 2 cups water, plus the boiled
    pepper water. Add more water as necessary, But don’t let it get
    too thin. Add spices and let simmer slowly in the pot for about
    1 1/2 hours. Let chili settle and the grease rise. Skim the grease
    off. Cook 10 more minutes. Thicken with masa if desired.

    Serves: 25

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