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Ed’S Buffalo Snort Red Chili – Southern

Ed's Buffalo Snort Red Chili - Southern recipe image
This hearty Southern-style chili is a flavor bomb that brings the heat and comfort of a backyard cookout to your dinner table. Rich with smoky bacon fat and deeply caramelized Spanish onions, it features a robust blend of New Mexican red chile powder and cayenne for a lingering, spicy kick. The addition of fresh jalape&# 195;±os adds a bright, vegetal crunch that cuts through the richness. Perfect for cold winter nights or game day gatherings, this dish rewards patience with a thick, complex stew that tastes even better the next day. ItâÂÂs a rustic, satisfying meal that demands attention and delivers big flavor in every spoonful.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 527.9
Dietary: Gluten-free
Description
This hearty Southern-style chili is a flavor bomb that brings the heat and comfort of a backyard cookout to your dinner table. Rich with smoky bacon fat and deeply caramelized Spanish onions, it features a robust blend of New Mexican red chile powder and cayenne for a lingering, spicy kick. The addition of fresh jalape&# 195;±os adds a bright, vegetal crunch that cuts through the richness. Perfect for cold winter nights or game day gatherings, this dish rewards patience with a thick, complex stew that tastes even better the next day. ItâÂÂs a rustic, satisfying meal that demands attention and delivers big flavor in every spoonful.
Ingredients
  • 1/2 pound Bacon, with fat
  • 2 pound Spanish onions; chopped fine
  • 5 tablespoon New Mexican red chile powder
  • 2 tablespoon Cayenne powder
  • 4 Jalapenos; stems and seeds
Directions
  1. 1
    Cut the bacon into small pieces and fry in a large heavy-bottomed pot over medium heat until crisp and the fat has rendered.
  2. 2
    Remove the bacon bits with a slotted spoon, leaving the rendered fat in the pot, and set the bacon aside.
  3. 3
    Add the finely chopped Spanish onions to the bacon fat and sauté until soft and translucent, about 8-10 minutes.
  4. 4
    Stir in the New Mexican red chile powder and cayenne powder, cooking for 1 minute to bloom the spices.
  5. 5
    Add the chopped jalapeños to the pot and stir to combine with the onions and spices.
  6. 6
    Return the cooked bacon bits to the pot and stir everything together.
  7. 7
    Cover and simmer on low heat for 2 hours, stirring occasionally, until the onions are very tender and the flavors have melded.
  8. 8
    Taste and adjust seasoning with salt and pepper if desired before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 527.9kcal
% Daily Value *
Total Fat 24.5g38%
Saturated Fat 8.0g40%
Cholesterol 26.1mg9%
Sodium 986.7mg42%
Total Carbohydrate 54.2g19%
Dietary Fiber 5.9g24%
Sugars 40.8g
Protein 24.5g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, spicy, bacon, southern, onion, jalapeno, cayenne, red chile, simmered, hearty, comfort food, american
Read it online: https://www.chefs-mate.com/recipe/eds-buffalo-snort-red-chili-southern/