Chili and pizza

The buffalo chunk chili was really good! It was like a southwestern curry… a thick sauce made from onions, ancho chilies, green chilies, tomatoes, a little beer, and a bunch of spices. The meat was a 2.5 pound buffalo chuck roast from Cibola Farms (Culpeper VA). It simmered in the oven for about 3 hours until it could fall apart if you just looked at it.

For next time: less salt (it wasn’t bad last night, but for some reason my lunch tasted really salty) and maybe more spice (it had no heat at all).

Tonight is Lost Pizza Night! Mr Ardoise (I’m still waiting for better naming suggestions!) is cooking the sausage as I type. It’s also from Cibola Farms, and it’s a bourbon fennel buffalo sausage with pork. The pizza dough is rising, sauce is bubbling, and the mushrooms are next for the saute pan. I hope it all comes together before Lost starts!

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