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Buffalo Saison Chili

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Chili doesn’t need to wait for winter: Seasonal veggies and a summery saison (Forrestal uses the brewery’s own Capital City Saison) make this buffalo version perfect for warm-weather cookouts.

Makes: 15 to 20, makes 5 quarts

  • 4 cups chopped yellow onions (about
  • 5 medium onions)
  • 1 cup chopped carrots, about ¼-inch pieces
  • 2 stalks celery, chopped
  • 14 cup oil
  • 34 pound coarse-ground Colorado buffalo
  • 1 tablespoon minced jalapeños
  • 2 roasted jalapeños, skinned, seeded and chopped
  • 112 tablespoons minced garlic
  • 16 ounces saison
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon sugar
  • 1 tablespoon cocoa powder
  • 1 tablespoon red chili adobo sauce
  • 12 teaspoon mustard powder
  • 12 teaspoon coriander
  • 12 teaspoon cayenne pepper
  • 4 cups butternut squash, 14-inch cubed
  • 1 cup corn kernels
  • 9 cups canned diced tomatoes (212
  • 28-ounce cans)
  • 2 cups cooked pinto beans, drained
  • 1 quart vegetable stock
  • salt and black pepper, to taste


 1. In a large pot over medium heat, sweat the onions, carrots and celery in the oil. When the vegetables are nearly translucent, add the ground buffalo, minced jalapeños, roasted jalapeños and garlic. Cook until the meat is browned and heated through, then remove the mixture to a paper-towel-lined plate to drain.

2. Return the mixture to the pot and add the beer. Simmer until the alcohol smell disappears, about 3 minutes. Add the chili powder, cumin, sugar, cocoa powder, adobo, mustard powder, coriander and cayenne. Simmer 5 minutes.
3. Add the remaining ingredients and reduce 
heat to low; simmer at least 1 hour. Season 
with additional salt and pepper to taste.


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