Buffalo Dump Chili because we’ve been in the mood for great Chili. So, I thought I would make a dump chili using buffalo chunks that we slow smoked in Mesquite. This would be an awesome camping or tailgating recipe, too.
I have been making chili for 35 years now with little or no measuring so guess you could call it a dump Chili. In my recipe tonight I’ll be using buffalo meat that I cut into large chunks. But, the thing about chili is that you can use whatever meat you have on hand. Remember that chili was first made by poorest of the poor who used what they could find, beef, pork, venison, goat, mutton, chicken, armadillo literality anything…
We’ll show you step-by-step how to make a dump chili on your grill. I was torn between doing an original Chili (which I will give you some history on) or just a plain good Chili that is more common today. This one is just this side of zippy and no teeth needed tender.
The first “recorded” recipes for chili date back to the 1800’s with the Chili Queens of San Antonio. Chili con Carne translates into peppers and meat. Chili then was made by the poorest of the poor who had little or nothing in which to make their Chili. They used the toughest meats and whatever peppers and seasonings they could find. Chili in the 1800’s contained no tomatoes for that time in history they were considered poisonous. My chili is close to that long ago recipe. But, not quite, as I use a lot of peppers and have added little tomato and lots of garlic.
Chili con carne is often known simply as chili. The name chili con carne is a slight corruption of the Spanish language chile con carne, which means chile (peppers) with meat. The essential ingredients are meat and chili pepper.
That’s it….
Receta Buffalo Dump Chili
