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Buffalo Chili
- ground buffalo
- 1 large onion, finely chopped
- 1 1/2 carrot, finely chopped
- head cauliflower, stemmed and cut into small florets (about 3 cups)
- 1 large green bell pepper, finely chopped
- 3 teaspoons cloves garlic, finely chopped
- 2 tablespoons ground cumin
- 2 tablespoons no-salt-added chili powder
- 1 can cider vinegar
- 1 (15.0-ounce) can no-salt-added diced tomatoes
- 1 (28.0-ounce) can no-salt-added crushed tomatoes
- 1 1/2 (15.0-null) cup no-salt-added kidney beans, drained and rinsed
- 1 tablespoon vegetable oil
- 1 1/2 pound vegetable oil
Heat a large Dutch oven or pot over high heat.
When the pot is very hot, add oil to coat the bottom of the pan and then add buffalo. Break into large chunks and cook until a nice brown color develops.
Add onion and carrot, and cook, until both begin to soften, about 5 minutes.
Add 1/2 cup water to deglaze the pan, scraping brown bits from the bottom of the pan as the water evaporates.
Add cauliflower, bell pepper and garlic and cook until vegetables begin to soften, about 5 minutes.
Add cumin, chili powder, vinegar, tomatoes and beans along with 1 cup water.
Bring to a boil; reduce to a simmer, cover and cook, stirring occasionally, until vegetables are fork tender, about 45 minutes.
Serve garnished with chopped cilantro.
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- ground buffalo
- 1 large onion, finely chopped
- 1 1/2 carrot, finely chopped
- head cauliflower, stemmed and cut into small florets (about 3 cups)
- 1 large green bell pepper, finely chopped
- 3 teaspoons cloves garlic, finely chopped
- 2 tablespoons ground cumin
- 2 tablespoons no-salt-added chili powder
- 1 can cider vinegar
- 1 (15.0-ounce) can no-salt-added diced tomatoes
- 1 (28.0-ounce) can no-salt-added crushed tomatoes
- 1 1/2 (15.0-null) cup no-salt-added kidney beans, drained and rinsed
- 1 tablespoon vegetable oil
- 1 1/2 pound vegetable oil