Home-Sweet-Home Buffalo Chili

• The Roux
• 2 tablespoons olive oil
• 2 tablespoons flour
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons coarse black pepper
• 1 1/2 teaspoons white pepper
• 2 teaspoons crushed red pepper (cayenne or Thai)
• The Chili
• 2 cups onion, large dice
• 4 large garlic cloves, minced
• 1 cup bell pepper
• 1/2 cup garlic stems
• 1 (or 2) jalapeno pepper
• 2 pounds ground buffalo
• 28- ounces can fire-roasted tomatoes, undrained (Meir Glen my favorite)
• 12 ounces dark beer
• 15 ounces can black beans, drained, rinsed
• 2 squares baking chocolate (or Van Houten cocoa)
• salt, to taste
• tortillas or na'an

1. Heat oil in a large cooking pot with a heavy bottom over medium heat. Add flour and stir until the roux is a light caramel color. Lower heat, add spices and stir for 1 minute.
2. Add onion and saute 7 minutes. rnAdd garlic, garlic stems, and peppers, and cook for 3 minutes.
3. Add buffalo meat, raise to medium heat and cook until pink is gone.rnAdd tomatoes and beer, and bring to a boil. rnCover, reduce heat, and simmer for 1 hour.
4. Stir in beans and chocolate, stirring to melt. Add salt to taste. Cook, covered, for 15 minutes.
5. Serve with tortillas. My hearty-appitite son likes to eat it with na'an.
6. Leave out the beans, vegetarian still great chili.rnrnGoes great with toppings: sour cream, cheddar cheese, diced avocado, sliced green onions, or crunchy stuff like corn chips!
7. Go Buffalos!

olive oil, flour, ground cumin, oregano, coarse black pepper, white pepper, red pepper, onion, garlic, bell pepper, garlic, jalapeno pepper, ground buffalo, tomatoes, black beans, chocolate, salt, tortillas

Taken from food52.com/recipes/15971-home-sweet-home-buffalo-chili (may not work)