Three-Alarm Buffalo Chili

1 Servings

5 lb buffalo stew meat (3/4
1 cubes)
1 or 2 fresh (or pickled)
1 jalapeno chilies
1 lg onion, chopped
4 cloves garlic, minced or
1 pressed
2 lg firm-ripe tomatoes, cored,
1 peeled, seeded, and chopped
1 lg can (15 ounces) tomato sauce
1 cn (12 ounces) beer
2 t oregano leaves, Dried
2 to 3 teaspoons coarsely
1 black pepper, Ground
1 1/2 T cumin, Ground
1 T paprika
1/3 c pasilla chili or, Ground
1 new mexico chili, Ground
1 water
1 salt
To prepare fresh jalapenos, hold each by the stem over a gas flame or almost touching an electric burner on high, turning until chili is charred on all sides. Let chilies stand until cool. Wearing gloves
(to prevent hands touching eyes) pull blistered skin from chilies. Cut chilies in half lengthwise and scrape out seeds and veins; cut off stems. Chop chilies finely; discard remainder. For pickled chilies, cut off and discard stems and chop finely.
Add oil to a 6- to 8-quart pan over medium-high heat.
Add meat, a portion at a time, and cook until well browned on all sides.
Add onion and garlic and stir often until onion is limp, about 5 minutes.
Stir in tomatoes, tomato sauce, chopped jalapenos, beer, oregano, pepper, cumin, paprika, and ground pasilla chili; stir well. Bring to a boil, cover, reduce heat, and simmer until meat is very tender when pierced, about 2-1/2 hours; stir occasionally. If chili is thinner than you like, uncover and simmer until some of the liquid evaporates. If it's thicker, stir in water and bring to boiling.
Add salt to taste.