Buzzard's Breath Chili (Tom's Variation)

Buzzard's Breath Chili (Tom's Variation) Recipe | Ingredients include butter, onions, and jalapeños

Preparation time: 1 hour | Cooking time: 2 hours | Servings: 10

Introduction

Buzzard's Breath Chili (Tom's Variation)

Buzzard's Breath Chili is a hearty and flavorful dish that is perfect for warming up on a cold day. This recipe, with Tom's variation, adds a unique twist to the classic chili recipe by incorporating a variety of fresh chili peppers for added heat and flavor.

History

The origins of Buzzard's Breath Chili are unclear, but it is believed to have originated in the southwestern United States. This spicy dish has become a favorite among chili lovers for its bold flavors and satisfying ingredients.

Ingredients

3 tbsp butter
2 large onions, coarsely chopped
Fresh chili peppers (chili pepper substitutions may be necessary based on availability or based on discretion of chef’s taste.):
2 jalapeños
2 cubanelle
2 banana
2 poblano
2 Anaheim
4 lb (1.81 kg) lean beef, coarse chili grind
2 lb (907 g) thin cut round steak
2 lb (907 g) pork steaks or boneless chops
5 cloves garlic, finely chopped
1 tbsp ground cumin
1 tsp dried oregano

How to prepare

Rinse the black beans and soak them in water for at least one hour.
Melt the butter in a large pot (minimum 8 qt or 7.57 liters) over medium heat. Add the onions and cook until they become translucent.
Cut the round steak and pork into pieces no larger than 0.5 square inch.
Combine the meat with garlic, cumin, and oregano. Add this mixture to the pot with the onions, stirring occasionally for about 30 minutes, until the meat is evenly browned.
Start preparing the chilies by parching them to remove the tough skin. Caution: Rubber or vinyl gloves are necessary when working with chili peppers. Also, avoid touching the skin around your eyes, nose, or mouth while handling the peppers. These areas are extremely sensitive to the chili oil and fumes. Afterward, wash your hands and gloves thoroughly with soap and water. If you experience discomfort from the peppers, use baking soda and water, burn cream, or aloe to treat the burning sensation. To parch the chilies: Rinse and drain them, then pierce each chili near the stem with the sharp point of a knife. For larger peppers, pierce a second time near the tip. Spread the chilies on an aluminum foil-covered cookie sheet and broil them rapidly until they turn brown and blister. Remember to turn them as they blister.
Once the chilies are evenly browned, remove them from the broiler and place them in a cold damp towel (refrigerate the towel for half an hour) to allow them to steam. After 10 minutes, remove the chilies from the towel and peel them. Cut the chilies into pieces.
Add the prepared chilies, tomato sauce, water, black beans, and salt to the pot. Bring the mixture to a boil, then reduce the heat and simmer uncovered, stirring occasionally, for 1 hour or until the black beans are cooked to your desired taste.
Stir in enough corn flour to achieve the desired consistency.
Cook for an additional 10 minutes, stirring. Taste and adjust the seasonings.

Variations

Add beans such as kidney beans or black beans for added texture and flavor.
Substitute ground turkey or chicken for a leaner option.
Experiment with different types of chili peppers for a unique flavor profile.

Cooking Tips & Tricks

Be sure to wear gloves when handling chili peppers to avoid irritation to your skin.

- Parching the chilies before adding them to the chili helps to enhance their flavor and remove any tough skin.

- Adjust the amount of chili peppers to suit your taste preferences for heat level.

Serving Suggestions

Serve Buzzard's Breath Chili with a dollop of sour cream, shredded cheese, and a side of cornbread for a complete meal.

Cooking Techniques

Parching the chilies before adding them to the chili helps to enhance their flavor and remove any tough skin.

- Simmering the chili uncovered allows the flavors to meld together and the beans to cook thoroughly.

Ingredient Substitutions

Substitute ground beef for the chili grind for a different texture.

- Use vegetable broth instead of water for added flavor.

Make Ahead Tips

Buzzard's Breath Chili can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Serve Buzzard's Breath Chili in individual bowls garnished with fresh cilantro and a slice of lime for a pop of color and flavor.

Pairing Recommendations

Pair Buzzard's Breath Chili with a crisp green salad or a side of steamed vegetables for a balanced meal.

Storage and Reheating Instructions

Store leftover Buzzard's Breath Chili in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

400 per serving

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 12g

- Sugars: 5g

Fats

- Total Fat: 15g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 40g

Vitamins and minerals

Vitamin A: 20% DV

- Vitamin C: 30% DV

- Iron: 25% DV

Alergens

Contains: Dairy

Summary

Buzzard's Breath Chili is a high-protein dish that is rich in fiber and essential vitamins and minerals. It is a hearty and satisfying meal that is perfect for a cold winter day.

Summary

Buzzard's Breath Chili is a flavorful and satisfying dish that is perfect for warming up on a cold day. With a variety of fresh chili peppers and hearty ingredients, this chili is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a cold, blustery day in the middle of winter, and I was huddled by the fireplace trying to stay warm. My dear friend Tom had come over for a visit, and he had brought with him a pot of his famous Buzzard's Breath Chili. The aroma filled the room, and I couldn't resist asking him for the recipe.

Tom chuckled and told me that the recipe had been passed down through his family for generations. He explained that Buzzard's Breath Chili was a hearty and spicy dish, perfect for warming the soul on a cold winter's day. He also mentioned that he had put his own twist on the recipe, adding some unique ingredients that gave it a special flavor.

I was intrigued and begged Tom to teach me how to make his version of Buzzard's Breath Chili. He agreed, and we spent the afternoon in my cozy kitchen, chopping vegetables, browning meat, and simmering the chili to perfection. As the pot bubbled away on the stove, Tom shared stories of his childhood and the many family gatherings where Buzzard's Breath Chili had been served.

I listened intently, soaking up every detail and savoring the time spent with my dear friend. By the time the chili was ready, I felt as though I had been transported back in time to Tom's childhood kitchen, surrounded by the comforting smells and sounds of a family meal.

As we sat down to eat, I took my first bite of Tom's Buzzard's Breath Chili, and it was like nothing I had ever tasted before. The flavors were rich and complex, with just the right amount of heat to warm me from the inside out. I savored each mouthful, knowing that I had stumbled upon a true culinary masterpiece.

After that day, I made Tom's Buzzard's Breath Chili regularly, each time tweaking the recipe slightly to suit my own tastes. I experimented with different types of beans, spices, and meats, always striving to perfect the dish.

Over the years, I shared the recipe with friends and family, passing on the tradition of Buzzard's Breath Chili to the next generation. It became a staple at our holiday gatherings and dinner parties, a dish that brought people together and warmed their hearts.

As I look back on that cold winter day when Tom first introduced me to his family recipe, I am filled with gratitude for the memories we created and the bond we shared over a steaming pot of chili. Tom may have been the one who taught me how to make Buzzard's Breath Chili, but it is the love and laughter we shared that truly makes the dish special.

And so, whenever I make a pot of Buzzard's Breath Chili, I think of Tom and the joy he brought into my life. I am grateful for his friendship, his laughter, and his delicious recipe that has become a cherished tradition in my own kitchen.