Public Engagement Manager Jeremy Morton and History Colorado volunteer Megan Petersen cook their way through the Across Colorado: Recipes and Recollections cookbook. Written by History Colorado volunteers, this cookbook connects delicious recipes to Colorado’s rich history.
In this episode we learn about the history of the Buckhorn Exchange Steakhouse, and cook Buckhorn Exchange Red Chili with Buffalo and Sausage.
Buckhorn Exchange Red Chili with Buffalo and Sausage
Modified from p. 161 from Across Colorado: Recipes and Recollections
Serves 6-8
Ingredients
1 pound ground beef (instead of buffalo)
1 pound breakfast-style pork sausage
3 cups of water (divided)
½ onion, diced
2 ribs of celery, diced
1 green bell pepper, diced
2 cloves garlic, minced
¼ cup chili powder
2 tbsp. ground cumin
½ tbsp. Kosher salt
1 tbsp. ground black pepper
½ tsp. garlic salt
1 tbsp. sugar
1 4oz can diced green chiles
1 15oz can pinto beans, drained
1 15oz can kidney beans, drained
2 15oz cans diced tomatoes
2 tbsp. white vinegar
2 chicken bouillon cubes
Directions
In a large soup pot or tall Dutch oven, brown the ground beef and sausage over medium heat, breaking up with a wooden spoon or spatula. As meat starts to take on color, add in 1 cup of water and continue cooking til meat is no longer pink.
Add diced onion, celery, green bell pepper and garlic and stir to combine.
Add chili powder, cumin, salt, pepper, sugar, garlic salt, and canned green chiles to the pot. Combine and let simmer for 15 minutes.
Add kidney beans and pinto beans, plus tomatoes, vinegar and bouillon cubes. Stir to mix and bring to a boil.
Add 2 cups remaining water and simmer for 30 minutes. Serve plain, or with crackers, tortilla chips, or cornbread.
Music by: Daniel Brophy – Sea Miner