Josh's Award Winning Chili

2 Medium yellow onions

1 Medium red onion

2 Red peppers

1 Green pepper

1 Orange pepper

1 Yellow pepper

5 Medium ripe red tomatoes

3 Habanero peppers, seeds and all (optional)

10 oz of tomato sauce

1 10 oz can of kidney beans

2 10 oz cans of chili beans

1 Tbls fresh minced garlic

4 lbs ground Buffalo Meat

1 Bottle of Fat Tire

Extra Virgin Olive Oil

Chili Powder

Ground Cayenne Powder

Kosher Salt

Fresh Ground Black Pepper

Beef Stock

Vegetable Stock

 

In a sauté pan, cook the 4 lbs of buffalo meat seasoning with the kosher salt and black pepper to taste.  When the meat gets to ¾ of the way done, pour 8 oz of beef stock into pan and simmer.  Meanwhile, dice the onions, peppers, and tomatoes.  In a deep pot, heat some extra virgin olive oil and sauté the minced garlic, peppers, and onions together until the onions become carmelized (soft and clear).  De-glaze (pour in) the vegetables with 6 oz of Fat Tire and 8 oz of vegetable stock and simmer for 5-10 minutes, then add diced tomatoes and the buffalo meat.  Pour in the tomato sauce and the kidney/chili beans.  Season with cayenne powder, chili powder, salt, pepper to taste…add 8 oz of beef stock and 4 oz of vegetable stock and let pot simmer for 15-20 minutes tasting from time to time and adjust as needed.  Put in bowl, top with shredded cheese and crackers, eat, enjoy!  Goes best with football, friends, cold weather, and beer.  Note…keep glass of milk and Rolaids near at all times!