Buffalo Chili with Black Beans and Port Wine

It’s football season, it’s winter and nothing is better than to sit down and watch sports with a bowl of chili. When making this particular chili, do not expect the normal flavors you experience with regular chili. This chili is full of unusual spices. While growing up in Cincinnati, I was exposed to the famous “Cincinnati Chili” which is very famous in Ohio. The chili was invented by Greek immigrants early on in the 1900’s. It was really more of a stew at that time, but they labeled it chili for familiarity. The Skyline and Goldstar Chili restaurants made it famous and continue to serve it (Don’t be shocked!) it’s served on top of spaghetti in Ohio. What distinguishes this chili from others are the Macedonian and Mediterranean spices that the Greeks and Macedonians brought over. This recipe is my healthier version, using a lower fat ground buffalo. Browning it first, which is also not traditional as the original chili is a one pot meal. Then adding a little Port wine in the end to round out the flavors a bit. Be careful, ask anyone from Cincinnati. This chili can be addictive.

Prep Time: 15 minutes

Cooking Time: 55 minutes

Serves: 4

Ingredients:

2 lbs. ground buffalo meat

2 medium onions, chopped

1 Tbs olive oil

2 Tbs minced garlic

4 Tbs chili powder

1 Tbs ground cumin

2 tsp dried oregano

½ tsp red pepper flakes or more to taste

1 1/2 Tbs ground cinnamon

2 whole cinnamon sticks

4 bay leaves

½ tsp ground cloves

1 Tbs salt

½ tsp allspice

¼ tsp fresh ground pepper

2 tsp garam masala

1 28 ounce can chopped tomaotes

4 Tbs tomato paste

1 can black beans

¼ cup port

For serving:

white or brown rice

sour cream

sliced green onions

shredded cheddar cheese

chopped red onions

sliced jalapeno peppers

Directions:

1. Brown the meat in a frying pan. Drain the meat if necessary. Usually buffalo meat is very lean, so there may not be any fat to drain off. You can use a paper towel to pat off the fat if you wish.

2. In a medium stockpot, saute the chopped onions for 2-3 minutes in the olive oil until translucent. Add the garlic. Saute an additional 30 seconds. Add the drained browned meat to the stockpot.

3. Add the large can of tomatoes, the tomato paste, 6 cups of water and all of the spices to the pot. Simmer for 20 minutes. Add the can of black beans in for the last 25 minutes. Simmer on low. If the water becomes too low, add a little bit as needed. During the last 5 minutes, add the port wine.

4. Adjust the flavor with additional salt and pepper to your liking.

5. Serve with rice, cheese, sliced green onions, chopped red onions, sliced hot peppers and sour cream.

6. Enjoy! Make a lot. Leftovers are even better.