"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for WOLVERINE CHILI, by , is from Kristin's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheryl Brunsting
Added: Thursday, December 6, 2007


2 tbsp olive oil
1 cup chopped onions
3 cloves minced garlic
1 lb. ground buffalo
1 lb. beef sirloin, cubed
1 (28-oz) can fire roasted tomatoes, diced
1 (12oz) bottle Samuel Adams Creme Stout
1 cup strong coffee
2 (6oz) cans tomato paste
1 (32 oz) can or box beef broth
1/2 cup packed brown sugar
4 tbsp chili powder
1 tbsp cumin
1 tbsp unsweetened cocoa powder
1 tsp dried oregano
1/2 tsp cayenne pepper (or red pepper flakes)
1 tsp ground coriander
1/2 tsp sea salt
4 (15 oz) cans kidney beans

1. Heat olive oil in Dutch oven over medium heat. Cook onions, garlic, ground buffalo, and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.

2. Mix in the diced tomatoes with juice, stout, coffee, tomato paste, and beef broth. Season with brown sugar, chili powder, cumin, cocoa, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of kidney or black beans. Reduce heat to low, and simmer for 1 1/2 hours.

3. Stir in the remaining 2 cans of beans and simmer for another 30 minutes. Serve with favorite toppings such as sour cream, cheddar cheese, crushed Fritos, etc. Can also add cornmeal during last 30 minutes to thicken and add flavor.

Number Of Servings:
Number Of Servings:
8 -12
Preparation Time:
Preparation Time:
2 1/2 hours
Personal Notes:
Personal Notes:
This is a very hearty, flavorful chili. It's sure to be a hit at your next Michigan Wolverine Football Party!




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