Smokey Beef And Buffalo Chili With Black Beans Recipe

Ingredients

1 TBS butter

Splash of olive oil

1 1/2 lbs. sirloin, cubed

1 lb. ground buffalo

1 green bell pepper, chopped

1 Vidalia or other large yellow onion, chopped

6 garlic cloves, minced

4 serrano peppers, minced, WITH seeds (substitute Thai or jalapeno peppers, if necessary)

1/2 cup red wine

1 1/2 cups water

12 oz. beef stock (or 1 10-oz can beef broth)

1 14-oz can stewed tomatoes

1 8-oz can tomato sauce

2 TBS tomato paste

1 can black beans, drained

4 TBS chili powder

1 tsp ground cumin

2 tsps dried oregano

1/4 tsp ground coriander

1 TBS SMOKED paprika (substitute sweet paprika, if necessary)

1 tsp sugar

1 tsp salt

1/2 tsp freshly ground black pepper

2 bay leaves

Dash of cinnamon

Preparation

In a large dutch oven or other big pot, melt butter over medium heat and brown the cubed sirloin. Drain and remove meat to a bowl. Add a little olive oil to the pot. Add onion, garlic, bell pepper, and serrano peppers and cook about 5 minutes. Add ground buffalo and brown, breaking up meat, about 10 minutes. Drain if necessary. Return sirloin to pot. Add all spices. Add tomato paste and stir to combine. Add wine, water, beef stock, stewed tomatoes, tomato sauce, and black beans and bring to a boil. Reduce heat and simmer about 2 hours. Remove bay leaves. Serve with shredded cheddar on top.