Buffalo Bill Chili

Buffalo Bill Chili

Serves 6 to 8

Using buffalo meat in chili reminds us that this is the quintessential food of the American West. For today's cook, buffalo is leaner than beef and provides a robust flavor that stands up well to the spices and chilies in this rustic chili.

Ingredients: 
  • 1 tablespoon vegetable oil
  • 2 pounds ground buffalo meat
  • 1/2 medium onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 Poblano or Anaheim pepper, seeded and chopped (optional; Anaheim is less spicy)
  • 1 jalapeño pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground coriander
  • 1 tablespoon ancho chile powder
  • Sea salt, to taste
  • Ground pepper, to taste
  • 1 (14.5-ounce) can crushed fire-roasted tomatoes
  • 2/3 cup low-sodium beef broth
  • 1/2 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 (7-ounce) can chipotle sauce or 2 tablespoons adobo sauce from a can of chipotles in adobo
  • 1 bay leaf
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1/3 bunch green onions, green parts only, sliced in rounds, for garnish
  • Chopped cilantro, for garnish
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Method: 

In a medium sized pot (about 4 quart capacity) with a lid, heat oil over medium heat and add ground buffalo. Brown meat, breaking large chunks into smaller ones. Cook for about 5 minutes or until all meat is browned. Remove from pot and discard excess fat, leaving about 1 tablespoon in the pot.

Bring back to medium heat, add onions, red bell pepper, green bell pepper and Poblano or Anaheim (if using) pepper and cook over medium heat for about 5 minutes, scraping bottom from time to time to get all the browned bits of meat folded in with the vegetables. Add jalapeño pepper and cook for another 3 minutes stirring from time to time. Add garlic, cook for another minute and then add cumin, oregano, coriander, salt and pepper. Let spices cook for another minute, stirring.

Return browned meat to the pot. Stir in tomatoes and beef broth, brown sugar, Worcestershire sauce, adobo sauce and bay leaf, stir and bring to a boil. Once boiling, taste sauce and adjust salt and pepper to taste. Lower heat to a slow simmer, cover with a lid and cook for about 30 minutes. Add beans and continue simmering, covered, for another 10 minutes or until beans are warmed through.

Serve in bowls and garnish with chopped cilantro and green onions.

Recipe Variation
To add a smoky depth of flavor, you can roast the Poblano or Anaheim pepper before adding. Using tongs, hold the pepper over a high heat gas flame, charring all over for about five minutes. You want the pepper skin to have a very dark color on all sides. When done, place in an airtight container and let stand for about five minutes. Using plastic gloves to protect your fingers, rub the skin off and discard. Open the pepper and remove veins and seeds and discard the top or stem. Chop and add to recipe along with the jalapeno pepper.

Nutritional Info: 
Per Serving:340 calories (60 from fat), 7g total fat, 2g saturated fat, 55mg cholesterol, 900mg sodium, 35g carbohydrate (10g dietary fiber, 4g sugar), 35g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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