4-5 lbs Buffalo or beef, cut into 1/2 to 1 in.
cubes (any cut of beef will do)
1 large green bell pepper, diced
1 large red bell pepper, diced
3 large Spanish onions, coarsely chopped
3 tablespoons fresh cilantro, minced
6 chipotle peppers, minced
6 large jalapenos, seeded & chopped
2-28 oz. cans diced tomatoes, drained
8 cloves garlic, crushed or minced Seasoning
Mix:
1-15 oz. can tomato sauce
1 can beef broth
2 Tbsp Worcestershire sauce
8 Tbsp chili powder (or to taste)
1 Tbsp salt
1 tsp. black pepper
1 Tbsp sugar
2 Tbsp ground cumin
1 tsp. dried marjoram leaves
1 Tbsp dried Mexican oregano leaves
2 Tbsp masa harina
3 Tbsp tapioca thickener
Preheat oven to 250 F. Place meat, peppers and
other vegetables in large Dutch oven or enameled
roasting pan, and mix together (do not brown meat).
Thoroughly blend seasoning mix ingredients together
in a bowl (mixer or blender recommended). Pour
Seasoning Mix over ingredients in Dutch oven/roasting
pan and mix well. Cover and place pan in oven.
Cook for 5 to 6 hours or until beef is tender
and sauce has thickened.
Serve with your favorite chili condiments, such
as pinto beans, pasta, shredded cheese, fresh
chopped red onions, sliced jalapeno peppers, hearty
homemade bread, crackers and assorted hot sauces.
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