Directions: |
Directions:In a small skillet, add the ancho chilies, cumin, paprika and rosemary. Toast them on medium heat until you can smell them.
In the mean time, brown the buffalo in a large skillet. Add salt and pepper.
Chop the bacon and cook over medium high heat in a pot. Chop the mushrooms and add to the bacon once it starts to get crispy. Chop the onions and add to the mushrooms and bacon. Add salt and pepper.
When you start to smell the toasting spices, add them to the buffalo. Once the buffalo is browned, add it to the pot, along with tomato paste and 1/2 bottle of the red wine. Cook for 5 minutes.
In a large crock pot, add the tomato puree and tomato sauce and the remaining spices, and turn to high.
Add the meat and veggies to the tomato sauce. Once it gets warm, add the buckwheat honey. Let it cook for as long as you can stand it, but at least for 1 hour. If it starts to boil too much, turn it to low heat.
Every so often, give it a taste and add additional spices if you feel it needs it. If it's too spicy, more honey can be added (or molasses). Be careful! It's always easier to add heat than take it away.
Rinse the beans and add them 5 minutes before serving.
I like to serve this on top of spaghetti, with some sour cream, grated cheese and a side of cornbread. |
Personal
Notes: |
Personal
Notes: Most of the ingredients are approximate. I really didn't measure. The buffalo can be swapped with ground beef, or beef tips, or any other meat. You could even go meatless and add potatoes and zucchini. The best part of making chili is adding things that you think will make it better.
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