Include in Print View:

Old Buffalo Breath Chili

Old Buffalo Breath Chili (1985 recipe image
A robust American-style chili featuring lean chuck roast seared over mesquite smoke. The meat is slow-simmered with beef broth, lime, and fiery piquin chiles for a deep, savory flavor without onions or tomatoes. This hearty dish benefits from long cooking and aging, making it perfect for satisfying family dinners.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 352
Dietary: Gluten-free
Description
A robust American-style chili featuring lean chuck roast seared over mesquite smoke. The meat is slow-simmered with beef broth, lime, and fiery piquin chiles for a deep, savory flavor without onions or tomatoes. This hearty dish benefits from long cooking and aging, making it perfect for satisfying family dinners.
Ingredients
  • 5 pounds lean chuck roast, cut at least 3 inches thick
  • 8 clove garlic, crushed
  • 1/4 cup olive oil
  • 2 tablespoons Mexican oregano
  • 1 tablespoon toasted cumin seeds
  • 1 tablespoon chili powder
  • 1 lime juice
  • 2 tablespoons mild chile powder
  • 2 tablespoons hot chile powder
  • 1 cup beef broth
  • 1 tablespoon masa harina
  • 1 handful whole dried piquin chiles
  • 1 pinch salt, to taste
  • 1 cup water, for soaking mesquite chips
  • 1 handful mesquite wood chips
  • 1 batch hardwood charcoal
Directions
  1. 1
    Two or three hours before cooking, rub the chuck roast all over with a mash of crushed garlic and salt. Sprinkle it lightly with chili powder to coat. Loosely cover with plastic and set aside.
  2. 2
    Fire up enough hardwood charcoal to sear the meat in an outdoor grill, preferably one with a cover. At the same time, soak the mesquite chips in water.
  3. 3
    When the coals are covered with gray ash, spread them out evenly and scatter the soaked mesquite chips over them. Immediately set the meat on the grill over the smoke, about an inch from the coals.
  4. 4
    Cover the grill and adjust the dampers to maintain a slow, steady heat. Let the meat sear for about 12 minutes to flavor it, then turn over and sear the other side for the same amount of time.
  5. 5
    Remove the meat from the heat, saving any juices on its surface, and transfer to the refrigerator. Let it cool thoroughly for about one hour.
  6. 6
    After the meat has cooled, trim away any surface fat or cartilage. With a sharp knife, cube the meat into small pieces, saving all juices.
  7. 7
    Heat the olive oil in a large, heavy pot over moderate heat. Stir in the garlic and saute until it turns translucent.
  8. 8
    Stir in the meat and all reserved meat juices, adding just enough beef broth to cover, or about one cup.
  9. 9
    Pour in the lime juice and sprinkle in the oregano, cumin, mild chile, and hot chile, stirring and tasting as you go.
  10. 10
    Crumble in a few piquin chiles to bring the heat up to taste. Do not try to adjust the seasoning to perfection right now; the long cooking will smooth and sweeten it.
  11. 11
    Lower the heat to as low as possible to prevent boiling, which would toughen the meat.
  12. 12
    Every half hour or so after the first hour, taste for seasoning, adjusting and thickening with the masa harina a teaspoonful at a time.
  13. 13
    The chili should be ready to eat in three hours, although it will benefit from a night's aging in the refrigerator.
  14. 14
    Serve simmering in large, heavy bowls with soda crackers and a side of beans.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 352kcal
% Daily Value *
Total Fat 14.0g22%
Saturated Fat 4.2g22%
Cholesterol 106mg36%
Sodium 93mg4%
Total Carbohydrate 2.2g1%
Dietary Fiber 1.0g4%
Sugars 0.0g
Protein 47.0g94%

* 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, chuck roast, mesquite, grilled, american, beef, piquin chiles, slow cooked, smoky, dinner, hearty, garlic
Read it online: https://www.chefs-mate.com/recipe/old-buffalo-breath-chili-1985/