Spicy Buffalo Chili makes a perfect winter meal served with tortillas or corn bread. Prep time, 15 minutes. Substitute beef for bison if desired, tho bison is healthier. Use your favorite beans or two different varieties!
Total Time: 1 hour, 15 minutes
- 1 tablespoon vegetable oil
- 2 1/2 pounds ground buffalo meat
- 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.