Recipe of the Week: Buffalo Chili (because the things we do with ducks are classified)

Gary and I recently popped into the The Pony on a Thursday for the locals pizza and beer night and were very excited to see a selection of specialty meats from Two Rivers Meats of Vancouver in the refrigerator. Two Rivers believe that people should know where their food is coming from, and that it was produced ethically and naturally. It is also fits with our desire for a 100 mile diet and sustainably sourced food.

So, having not managed to find fresh duck breasts locally since we moved to Canada we simply had to buy some and, while he was there, Gary picked up some ground buffalo and fresh farm eggs too.

The meal that we made with the duck cannot be shared as it is a family secret but, rest assured, it tasted as good as it looked!

Duck

However, I did manage to find another recipe that I would definitely like to try and am happy to share – Duck Breast with Pomegranate-Citrus Glaze.

With the ground buffalo we made a less secretive chili, the recipe of which is provided below for your cooking pleasure!

Ingredients

  • 3.5 cups dry kidney beans, soaked overnight in 2 quarts of water
  • 1 tsp salt
  • 2 tbsp cooking oil
  • 2 cups chopped onion
  • 1 cup diced celery
  • 1 tbsp minced garlic
  • 1 large sweet red pepper, diced
  • 6 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp oregano
  • .25 to .5 tsp cayenne pepper (more if you like it hotter)
  • 2lb ground bison
  • 2 x 28 ounce cans of diced tomatoes
  • 2 x 14 ounce cans of tomato sauce
  • 2 small cans of tomato paste

Method

  1. Drain the kidney beans that have been soaking overnight.
  2. Put them in a large pot with enough water so that the water level is one inch above the beans. Add 1 tsp salt. Bring to a boil over high heat, stirring occasionally.
  3. Reduce heat, continue to stir very occasionally, and cook until beans are tender firm, about 30 to 40 minutes. Drain the cooked kidney beans and set them aside.
  4. While kidney beans are cooking mix together the chili powder, cumin, and oregano.
  5. Put 2 tbsp cooking oil in an 8 quart Dutch oven.
  6. Over medium to medium-high heat sauté the onion and celery until the onion softens, about 5 minutes.
  7. Stir in garlic and sweet red pepper. Cook for another minute or two. Reduce heat if necessary – do not allow the garlic to brown.
  8. Stirring constantly, add the chili powder, cumin, and oregeno combination.
    Continue to stir until the spices become noticeably aromatic, usually 30 seconds to a minute.
    Remove from heat, sprinkle and blend in desired amount of cayenne pepper. Start small, you can always add more later if necessary.
  9. Return Dutch oven to medium hot burner; immediately add ground bison. Break up any bison meat that clumps and continue cooking and stirring until completely brown and no pink remains – about 10 to 12 minutes.
  10. Add diced tomatoes, tomato sauce, tomato paste and set aside kidney beans. Stir to combine. Over medium heat allow contents to come to a slight boil. Check cayenne seasoning-add more if necessary.
  11. Partially cover Dutch oven. Maintain low heat so chili is just barely simmering. Stir occasionally. Simmer for at least 1 hour before serving. Serve with crusty French bread.
  12. Flavour improves if refrigerated overnight and reheated the following day.
  13. This chili also freezes well.

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