Buffalo Chili Onions Recipes

THE BEST EVER BISON CHILI RECIPE

Steps:

• Heat oil or bacon grease in a large pot or dutch oven over medium heat. Add cubed bison in batches, browning well on all sides. Remove browned pieces and place in a large bowl until all buffalo is browned well.
• Return browned bison to pot with whatever juices collected in bowl. Add onion and cook for about 2 minutes, stirring often. Add tomato paste and continue stirring until paste no longer smells raw (Your nose will know, the paste will start to smell a bit sweet and the aroma will deepen.)
• Add tomatoes, tomato sauce, ancho chili, chili powder, cumin, paprika, garlic powder and beer. simmer for 30 minutes and taste for seasoning. (it will still taste bland at this point, just make sure the amounts are close.)
• Add butternut squash and simmer 45 minutes to 1 hour or until squash is just about fork tender, stirring occasionally to avoid sticking.
• Add remaining ingredients and simmer uncovered for 1 hour, stirring often to prevent burning. Add beef stock or water as needed to achieve desired consistency.Taste for seasoning and adjust if necessary.
• Simmer uncovered for an additional hour, adding liquid if necessary. Allow to rest 15 minutes before serving
• Serve with cheddar or jack cheese, sour cream and a slice of good cornbread .

BUFFALO CHILI ONIONS

Steps:

• 1. Whisk together REDHOT sauce, butter, chili sauce and chili powder in medium bowl until blended; brush on onion slices.
• 2. Place onions on grill over medium high heat 10 minutes or until tender, turning and basting often with chili mixture.

COLORADO BUFFALO CHILI

Steps:

• Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
• Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.

SPICY BUFFALO CHILI: A TWIST ON A CLASSIC

Steps:

• Cook the ground buffalo in the oil in a large pot over medium-high heat until browned and broken into small pieces.
• Add the onions and sauté for 5 minutes. Add the garlic and cook for 1 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.

WEST TEXAS-STYLE BUFFALO CHILI

Steps:

• Soak beans in water overnight. Drain and rinse.
• In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt and pepper. Reserve the seeds.
• Heat oil in a large heavy skillet over medium low heat. Saute the onion and bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa. Season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat.
• Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. Continue to simmer for 1 hour.