Buffalo Chili with Dumplings
Denise Landis is the founder & CEO of The Cook's Cook.
Chili is a versatile dish that takes well to experimentation. It’s the perfect dish for inexperienced cooks, and kids usually love it, especially if they can help cook it. This recipe may be multiplied and freezes very well. Keep some on hand for chilly days for an easy and luscious bowl to warm body and spirit.
- Servings Serves 4 to 6
Ingredients
- 15 ml (1 tbsp) vegetable oil or olive oil
- 1 large onion, chopped
- 1 Italian green bell pepper, or other mild bell pepper, chopped
- 2 cloves garlic, minced
- 455 grams (1 pound) boneless buffalo strip or sirloin steak, cut into 1.3 cm (½") dice
- 455 grams (1 pound) ground buffalo
- 30 ml (2 tbsp) chili powder
- 5 ml (1 tsp) ground cumin
- 2.5 ml (½ tsp) cayenne pepper, or to taste
- 473 ml (15-ounce can) red kidney beans, drained
- 473 ml (15-ounce can) pinto beans, drained
- 473 ml (15-ounce can) cannellini beans, drained
- 473 ml (15-ounce can) chopped tomatoes, with the juice
- 355 ml (1½ cups) chicken or beef broth, or one 355 ml (12 oz) bottle of Guinness or other dark beer
- Salt or freshly ground black pepper
- Sour cream, optional
- Grated cheddar or other cheese, optional
- Finely sliced or chopped scallions, optional
Preparation
1. Place a Dutch oven or other large wide pot over medium heat, and heat the oil until shimmering. Add the onion and pepper, and saute until until beginning to soften, about 2 minutes. Add the garlic and stir until aromatic, about 1 minute.
2. Increase heat to medium-high. Add the buffalo steak, stirring until the meat is well-browned.
3. Sir in the ground buffalo, chili powder, cumin, and cayenne.
3. Add the red beans, pinto beans, cannellini beans, tomatoes, and broth or beer. Stir until well mixed. Season with salt and pepper to taste.
4. Reduce heat to low. Simmer, partially covered, stirring occasionally, until the mixture is thickened and slightly darkened in color, about 45 minutes. If the mixture seems dry, add more broth or beer as needed.
5. If making dumplings, prepare the dough and drop by spoonfuls onto the top of the chili in the last 10 minutes of cooking, with cover on completely.
6. Serve hot in bowls. If desired, garnish with sour cream, cheese, and scallions, or pass these separately at the table.
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
Read more from Denise Landis
