Whoda thunk it?

[Gymrat]

Today while letting 3 pounds of buffalo simmer in a bottle of my Bourbon Barrel Porter along with a white onion, 2 large jalapeno peppers, a large clove of garlic, and half of a bell pepper minced up in my food processor, with half a small jar of chilli powder sprinkled (poured) in. I loaded my turkey roaster up with 100 ounces of chopped tomatoes, a couple cans of black beans, a couple cans of great northern beans, another minced up white onion, 2 more large minced up jalapeno peppers, the other half of my green pepper minced up, another minced up clove of garlic, along with the other half of my chilli powder and turned the heat on. After letting my seasoned ground buffalo simmer for nearly half an hour I poured all the contents of the skillet into the turkey roaster. I left the heat on 250 and went to a Dr appointment.

When I got back I got out of my car and the aroma of cooking onions and garlic hit me. It was heavenly. But then the unexpected happened. I opened my door and the aroma of onions and garlic took a back seat to an overwhelming aroma of fresh baked bread. Evidently the S 04 in my bourbon barrel porter really comes forward when cooked. I tried the chilli and I swear I could detect the flavor of fresh bread. It tasted good but didn't have much of a kick so I added a couple tablespoons of crushed red pepper.

The End

[John Sand]

Are you sure you used enough pepper?

[haerbob3]

Nope don't think he did. A couple of ghost chillies would set things right in the kick dept

[Brewbirds]

If you would kindly send me the Porter and ground buffalo I will attempt to see if the same thing occurs at a different altitude for both baking bread and cooking chili aroma. All in the name of science of course.

[haerbob3]

BB admire your persistence. Broken wing and all and still trying to fly

[Kealia]

God, I swear I can smell it...

[mashani]

Now I'm hungry...

[monsteroyd]

Buffalo chili, OMG. Sounds really good.

Monty