Aunt Lois was a tried-and-true New Yorker. East Coast all the way. But somewhere along the line she learned how to make a mean pot of chili: earthy and delicious and memorable in a way that made folks ask for the recipe. She would be surprised to know how many times this quick-and-easy combo of ingredients has been passed around.
– Denver Post staff
Aunt Lois’ Chili con Carne
We kept Auntie’s basic recipe intact but Westernized it a bit for Colorado folks. Instead of the regular ground beef, we used leaner, ground, organic buffalo, which cut down the fat content. She might have done so herself, had there been a herd of bison grazing in Midtown Manhattan. The heat in this dish depends on the quality and quantity of your chili powder, so turn it up a notch if that’s how you get your kicks.
Ingredients
- 3 tablespoons oil
- 1 pound ground buffalo
- 1 large onion, sliced
- 1 green pepper, chopped
- 1 stalk celery, sliced
- 1 1/2 cups cooked kidney beans (canned)
- 1 small can tomato paste
- 2 1/2 cups canned chopped tomatoes
- 1/2 to 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 whole cloves
- 1 bay leaf
- 5-6 teaspoons chili powder
Directions
Heat oil in saucepan, add meat and onion, cook until lightly browned, add other ingredients, cover, and simmer 45 minutes. Serve in a bowl, garnished with shredded cheese and raw onions if you like, and a side of fresh cornbread.
