mr-bills-new-mexico-buffalo-chili

Mr. Bill's New Mexico Buffalo Chili

2 Reviews Add a Pic
  • Prep

    35 m
  • Cook

    3 h
  • Ready In

    11 h 35 m
MrBill
Recipe by  MrBill

“This hot, spicy, complex New Mexico-style buffalo, chorizo, and pork chili will have you howling like a desert coyote. The meat marinates in dry seasoning overnight, so you'll need to plan ahead.”

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Ingredients

Adjust Servings

Original recipe yields 15 cups

Directions

  1. Whisk together the cocoa powder, Mexican oregano, basil, marjoram, cumin, hot chili powder, garlic powder, hickory salt, black pepper, and cayenne pepper. Combine the seasoning mix with the buffalo meat, chorizo, and pork; cover and refrigerate overnight.
  2. Heat a heavy skillet over medium heat, and fry the bacon until crisp. Remove the bacon with a slotted spoon to a large, heavy pot. In the same skillet, cook and stir the onion, habanero peppers, jalapeno peppers, garlic, and New Mexico chile powder in the bacon grease until onions are translucent; add the onion mixture to the pot.
  3. In the same skillet, fry the seasoned meat in small batches until well browned, adding lard as needed; remove the meats to the pot. Stir the diced tomatoes with green chiles, salsa, tomato paste, picante sauce, diced green chiles, and dark beer into the pot. Simmer until the meat is easily pierced with a fork, 2 to 3 hours. If the chili seems too dry, add dark beer as needed.

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Reviews (2)

Rate This Recipe
ReneeAlexandra
10

ReneeAlexandra

I love it! I must admit that I used fresh garlic. Renée

Bake'n'Eat
0

Bake'n'Eat

5 stars due to the dry seasoning alone - it truly carries the chili in my opinion (and maybe the beer?). MEAT: Dry seasoning is spectacular - the cocoa seemed to enhance the other seasonings and add a little twist. I had time to marinate meat for only a couple hours so I can imagine how much better after several. I only used ground beef and turkey due to cost of listed meats. Meat was also nicely "tenderized" so that any gristle was unnoticeable (the one barrier to my loving meat!). Bacon was perfect to round out the chili; I really think this could use more than 2 slices though. I did fry onions and meat in bacon grease as recommended - yummy!!! BASE: I like that this didn't taste "canned" to me. Found variety of ingredients and amounts pricey and possibly unnecessary since great results were achieved with substitutes - Pace Southwestern Chipotle with tomato sauce and extra paste as fillers instead of both salsa and picante. The rest I had. I did cut down on amount of garlic listed by half. Caution: Mr. Bill ain't kiddin' - this is hot and spicy so adjust accordingly! Lastly, I forgot to add the beer - ugh!! Will certainly make this again (WITH beer). Thanks, Mr. Bill! You have a flair for flavor!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 818 cal
  • 41%
  • Fat
  • 53.8 g
  • 83%
  • Carbs
  • 21.3 g
  • 7%
  • Protein
  • 59 g
  • 118%
  • Cholesterol
  • 174 mg
  • 58%
  • Sodium
  • 2997 mg
  • 120%

Based on a 2,000 calorie diet

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Colorado Green Chili (Chile Verde)

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Texas New Mexico Chili