Chili is good all year round! It’s great when camping or for backyard barbeques. Or my absolute favorite is to host a Beer Tasting and serve this chili! You can use Ground Buffalo or my preference is for ½ ground buffalo and ½ buffalo stew meat. Visit Lesters Bison for your Buffalo/Bison, it makes a very hearty and tasty Chili! This spicy chili recipe uses buffalo, or bison meat, instead of the usual ground beef. Buffalo chili is lower in fat and calories than a beef chili since buffalo are a leaner animal. Native Indians were cooking bison and chilies for centuries before chili con carne became the popular American food it is today. You can use Ground Buffalo or my preference is for ½ ground buffalo and ½ buffalo stew meat.
Makes 10 Portions of Spicy Buffalo Chili
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
- 1 tablespoon vegetable oil
- 2 1/2 pounds ground buffalo meat or
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 jalapeno, seeded and diced
- 1 red bell pepper, diced
- 1 can (28-oz) tomato puree
- 1/2 cup chili powder
- 1 tablespoon ground cumin
- 1/2 tsp ground chipotle pepper
- 1/4 tsp cinnamon
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne
- 2 cups beef broth, or water
- 2 (15 oz) cans pinto beans, drained
- water as needed
- In a large pot, over med-high heat, cook the buffalo in the oil until browned and broken in small pieces. Add the onions and sauté for 5 minutes. Add the garlic and cook for one minute.
- Add all remaining ingredients, except the beans, and bring to a boil. Reduce the heat to low and simmer 1 hour, stirring occasionally. Add the beans and cook for 15 minutes more. Water can be added during the cooking to adjust for thinner or thicker chili.