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Home » Slow Cooker » Buffalo Stout Beer Chilli

February 1, 2014 By Janice Pattie 19 Comments

Buffalo Stout Beer Chilli

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I love a big bowl of chilli with all the toppings.  It’s a dish that is so much better if slowly cooked, and stout beer adds richness and flavour to any beef casserole. Buffalo Stout Beer Chilli combines the finest of buffalo meat or beef with beer and chilli in a Slow Cooker recipe that you will want to make again and again. 

Chunks of tender Buffalo or beef slowly cooked in Stout Beer with chilli

We had a great start to the Slow Cooker Challenge in January, you can see the delightfully varied offerings in the Slow Cooker Challenge Round Up.  To celebrate this success I have a review and giveaway for you this month: The Southern Slow Cooker by Kendra Bailey Morris  distributed in the UK by PGUK

In order to spread the message of the Slow Cooker Challenge to as many Slow Cooker owners as possible, this month will have an ‘OPEN’ theme, so you can enter any dish cooked in an electric slow cooker.

 

The Southern Slow Cooker

Buffalo Stout Beer Chilli from Southern Slow Cooker

The Southern Slow Cooker is subtitled Big Flavor, low-fuss recipes for comfort food classics and I think that sums up the recipes and style of Kendra Bailey Morris in this book.   The Southern in the title refers to the Deep South of the USA, and Southern Food is described in the book as “the welcome table, a convivial place where you can savour a hearty meal cooked with love and where there’s always room for one more chair”.

About the Author
Kendra Baily Morris is a cookbook author, food writer, recipe developer and television host. She served as a judge for the 2011 and 2013 James Beard Awards and has a masters degree in creative writing from Virginia Commonwealth University. Have a look at The Southern Slow Cooker blogspot for more information.

Contents

The introduction to the book includes hints and tips on choosing a slow cooker, thoughts on browning, condensation, the importance of seasoning, a quick note on fats.   Here are a couple of the tips that I found particularly useful:

  • Get a baking dish that fits inside your slow cooker – this enables you to make cakes and desserts without the mixture burning. 
  • Don’t be afraid to season generously as slow cookers steam food for a long time, flavours can become diluted.

Chapter One: Soul-Warming Soup, Stews and Chillis including Mom’s Fully Loaded Potato and Onion Soup, South of the Mason-Dixon Manhattan Clam Chowder, Buffalo Stout Beer Chilli (see below), Chicken and Cornmeal Dumplings and Aunt Barbara’s Stew.

Chapter Two: Low and Slow Meats including Beer Braised Po’ Boys, Meatloaf with Brown Sugar BBQ Sauce, Graham Cracker Stuffed Ham Steaks, Country-style Pork Ribs with Bourbon and Coke BBQ Sauce, Red Beans and Rice with Smoked Sausage and Dry Mustard-Rubbed Shredded Chicken.

Chapter Three: Vegetables and Sides including Kale with Ham Hocks, Mom’s Creamy Corn Pudding, Black-Eyed Peas and Stewed Tomatoes, Country Breakfast Apples, Cinnamon and Brown Sugar Oatmeal with Maple Candied Bacon and Country Ham and Egg Breakfast Bread.

Chapter Four: Desserts and Sweets including Buttermilk Chocolate Spice Cake, Molasses Gingerbread, Gingersnap Peach Upside-Down Cake, Chocolate and Caramel Black Walnut Candies and Lemon Blueberry Buckle.

Chapter Five: Southern Odds and Ends, Plus Non-Slow Cooker Essentials including Apple Butter, Caramel Sauce, Peach Mango Jam, Easy Chicken Broth and the inevitable Cornbread, not cooked in the Slow Cooker but a Southern essential.

Crockpot Buffalo Stout Beer Chilli - spicy and delicous

 

Who is it for? 

Anyone who has a Slow Cooker and would like to try making some dishes with a real taste of the South.

Pros

There are some really appealing recipes in the book. The recipes are well laid out with an introduction to each recipe and recommendations for drinks, some recipes also have extra hints and tips.  I loved the desserts chapter as slow cookers are not noted for use in making dessert, I haven’t tried them yet but am hoping to in the near future. 

Cons

Regular readers know that I love to photograph with each recipe.  Unfortunately, this isn’t the case with this book, but the photos that are there are very good and very tempting.   The recipes are written with US measurements which doesn’t bother me as I can work with pounds, ounces, and cups as well as metric measurements.  I was, however,  a little disappointed that there wasn’t even a conversion chart at the end of the book. 

The Southern Slow Cooker by Kendra Bailey Morris
Published by Ten Speed Press, distributed in the UK by PGUK
Available online from £12 – £14

Slow Cooker Buffalo Stout Chilli - a rich and delicious recipe for the crockpot

Chunks of tender Buffalo or beef slowly cooked in Stout Beer with chilli

Slow Cooker Buffalo Stout Beer Chilli

Kendra Baily Morris
Tender beef slowly cooked with tomatoes and chilli and the richness of dark stout beer, this is such a glorious chilli recipe and so easy to make in the slow cooker. 
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Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins
Course Main Course
Cuisine Mexican
Servings 8

Ingredients
 

  • 2 pounds ground buffalo meat I used steak mince
  • 1 large onion diced
  • 3 cloves of garlic minced
  • 1 8 ounce can tomato sauce
  • 1 10 ounce can diced tomatoes with green chiles, such as Rotel Brand (I used diced tomatoes with some finely chopped fresh chillis)
  • 1 teaspoon Worcestershire sauce
  • 3 tbsp chilli powder this seems a huge amount, so be careful, not all chilli powders are the same heat!
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp brown sugar
  • 1/2 teaspoon cayenne pepper optional
  • 1 bay leaf
  • 1 12 ounce bottle dark beer, perferably a stout
  • 6 tblsp tomato paste 3 ounces
  • 2 15 ounce cans pinto beans, drained and rinsed
  • salt and black pepper

Optional Thickener

  • 2 tbsp fine cornflour
  • 2 tbsp cold water

Optional Garnishes

  • Cheddar Cheese grated
  • Green onions both green and white parts mixed
  • Fresh cilantro coriander chopped
  • Sour Cream
  • Hot Sauce
  • Tortilla chips or cornbread

Instructions
 

  • Spray the inside of a large slow cooker with cooking spray
  • Heat a large saucepan on the stove-top over medium-high heat. Crumble in the buffalo meat and cook until well browned, about 7 to 8 minutes . Use a slotted spoon to transfer the meat to the slow cooker. Drain off half the fat in the saucepan and discard it. Add the onion and garlic to the remaining fat and saute until translucent, 6-8 minutes.
  • Pour the onion, garlic, and pan juices into the slow cooker. Ad the tomato sauce, tomatoes, Worcestershire sauce, chilli powder, cumin, oregano, brown sugar, cinnamon, all spice, cayenne, bay leaf, beer and tomato paste. Give it a stir and add the pinto beans. Cover and cook on low for t least 8 hours and up to 10 hours, skimming off any surface fat from time to time.
  • If you prefer a thicker chilli, during the last 45 to 60 minutes before serving. Mix together the fine cornflour and cold water in a small bowl. Then remove the lid, crank the slow cooker up to high, and whisk in the corn flour mixture.
  • During the last 15 minutes of cooking, season with salt and pepper.
  • Remove the bay leaf. Serve the chilli topped with the garnishes or pass them to the side.

Notes

If you can't get buffalo meat, then you can make the Chilli with beef.
Adapted from The Southern Slow Cooker
Don't Miss My Latest RecipesCLICK TO SUBSCRIBE NOW to join my newsletter list & receive a FREE 'How To Adapt Recipes For Your Slow Cooker’ printable!
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The Slow Cooker Buffalo Beer Chilli was a delicious rich bowl of chilli, the stout gives a depth to the chilli which works really well and although there seem to be a lot of ingredients, the recipe was very simple to make and I had enough to freeze for another day. Do add the garnishes, they make it so much more fun to eat and the different flavours and textures finish the dish perfectly.

If you like this recipe you might also like

Slow Cooker Lamb Ras el Hanout

SLOW COOKER LAMB RAS EL HANOUT

 

Warming Italian Sausage Casserole in your Crockpot

SLOW COOKER ITALIAN SAUSAGE CASSEROLE

No Pasta Haggis Lasagne in your Crockpot!

SLOW COOKER HAGGIS LASAGNE

If you would like to join me for the Slow Cooker Challenge, then please:

  • Make your recipe in your Slow Cooker and post a photograph and the recipe, or a link to a recipe, on your blog
  • Link to Farmersgirl Kitchen
  • Use the Slow Cooker Challenge logo in your post
  • If you use twitter, tweet your post with @FarmersgirlCook and
    #SlowCookerChallenge and I will re-tweet it to my followers AND post
    your post your pictures on a decicated Pinterest board.

Rules:

  • Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
  • If you are using recipes from another website, please link to
    the recipe on the website rather than publishing the recipe.
  • One entry per blog.
  • Recipes must be added to the linky by the 28th of each month.
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To enter the prize draw to win a copy of The Southern Slow Cooker by Kendra Bailey Morris please link up your Slow Cooker Recipe to the Linky and leave me a comment, telling me why you would like to win The Southern Slow Cooker (UK only).

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Filed Under: Main Course Recipes, Slow Cooker Tagged With: beef, Chilli, crockpot, slow cooker, Slow Cooker Challenge

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Reader Interactions

Comments

  1. belleau kitchen says

    February 1, 2014 at 7:17 am

    The bowl of chili looks great. I actually saw done buffalo meat for sale in our local butcher so I may have to give this a go! I don't own a slow cooker but I feel this is something I should rectify x

    Reply
  2. Christian Halfmann says

    February 1, 2014 at 12:41 pm

    I like the sound of the chilli. Too bad, I don't have a slow cooker.

    Reply
  3. GG says

    February 1, 2014 at 8:59 pm

    I don't have a slow cooker as I use a big Le Creuset pan over a very low heat. But perhaps a slow cooker would be easier. Anyway, this recipe looks delicious a definitely one to book mark. GG

    Reply
  4. Fiona Maclean says

    February 2, 2014 at 9:30 am

    I'm the same as GG – I did have a slow cooker but I honestly didn't use it. I do have a huge Creuset, which sits in the oven for 6 hours or more sometimes

    Reply
  5. Karen S Booth says

    February 2, 2014 at 1:09 pm

    COUNT ME IN! Love your book reviews and love this recipe too…..Karen

    Reply
  6. Ren Behan says

    February 2, 2014 at 3:33 pm

    This would be a great Superbowl recipe for this evening! Will dig my slow cooker out xx

    Reply
  7. Sylvia F. says

    February 2, 2014 at 5:56 pm

    Chilli looks fantastic! I'm the same as GG and Fiona, use my cast iron pot 🙂 But I was always curious why it is so popular?

    Reply
  8. Janice Pattie says

    February 2, 2014 at 6:23 pm

    Dom & Chris: you can pick up a slow cooker for very little or simply cook the recipe on a low heat in the oven.
    GG/Fiona: I used to use my Le Creuset but it's more economical to cook for a long time in a slow cooker than in the oven or on the hob. I didn't get on with my slow cooker in the 1980s, but love this Sear and Stew one.
    Karen: Thanks X
    Ren: So it would for the six nations!

    Reply
  9. Janice Pattie says

    February 2, 2014 at 6:25 pm

    Sylvia F: Thanks for the kind comment. Slow cookers are way more forgiving than cooking in your cast iron pot in the oven, you can leave it all day. Also more economical, less fuel to cook.

    Reply
  10. bangermashchat says

    February 2, 2014 at 9:51 pm

    Wish I had a slow cooker so I could join in. Unless an Aga counts?

    Reply
  11. Jacqueline Meldrum says

    February 2, 2014 at 10:00 pm

    What a brilliant way to serve chilli. It looks so appetising. I'm going to do that next time I make chilli!

    Reply
  12. Lou, Eat Your Veg says

    February 3, 2014 at 11:26 am

    I've no idea why exactly it's taken me so long but only this morning have I finally ordered my very first slow cooker!!! And can now join in with your lovely challenge, I'm obviously planning on quite a few slow cooker recipes so might just be inundating you!

    Reply
  13. Jane Sarchet says

    February 3, 2014 at 4:07 pm

    Mmmm, now that's my kind of food!
    Janie x

    Reply
  14. Helen @ Fuss Free Flavours says

    February 4, 2014 at 7:40 pm

    I adore chilli with all the trimmings, I think that the toppings are as important as the chilli.

    I have a recipe for this month's challenge too!

    Reply
  15. Janice Pattie says

    February 4, 2014 at 8:32 pm

    Vanesther – you could certainly cook the chilli in your aga but I'm afraid it wouldn't be eligible for the linky.
    Jac – I always think the bits and pieces are the best bit!
    Louise – woo hoo!
    Jane – glad you like it
    Helen – yes, my sentiments exactly. Look forward to seeing your entry 🙂

    Reply
  16. ManjiriK says

    February 4, 2014 at 11:33 pm

    Sounds yummy but don't make beef often and no slow cooker yet in my kitchen.Cheers- Manjiri-sliceoffme

    Reply
  17. Tina Anand says

    February 5, 2014 at 7:08 pm

    I could really do with tucking into a bowl of chilli right now. It looks delicious, especially all the toppings.

    Reply
  18. Choclette says

    February 6, 2014 at 7:57 pm

    Ooh desserts in a slow cooker? Look forward to you trying some of those out.

    Reply
  19. Jibber JabberUK says

    February 14, 2014 at 10:25 am

    You can never have enough cook books and perhaps a slow cooker one would make me be more inventive than 'chuck it all in'!

    Reply

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Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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