Buffalo Meat Chili Recipes

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COLORADO BUFFALO CHILI



Colorado Buffalo Chili image

This spicy chili recipe uses ground buffalo. To step up the heat, use different peppers and experiment with the seasonings. This gets even better if you let it sit overnight. The chili is so good you'll need to find another way to use up your cheese and crackers.

Provided by Cornpop

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 8h40m

Yield 6

Number Of Ingredients 16

1 pound ground buffalo
½ teaspoon ground cumin
1 pinch cayenne pepper, or to taste
1 (10 ounce) can diced tomatoes with green chiles
1 (10.75 ounce) can tomato soup
1 (14.5 ounce) can kidney beans, drained
1 (15 ounce) can chili beans, drained
½ medium onion, chopped
½ teaspoon minced garlic
1 Anaheim chile pepper, chopped
1 poblano chile pepper, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
1 ½ teaspoons ground cumin
½ teaspoon cayenne pepper
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 218.8 calories, Carbohydrate 29.8 g, Cholesterol 39 mg, Fat 2.8 g, Fiber 9.9 g, Protein 22.3 g, SaturatedFat 0.6 g, Sodium 725.5 mg, Sugar 3.8 g

HEALTHY BISON CHILI



Healthy Bison Chili image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 20

3 poblano peppers, seeded and diced
2 medium onions, diced
2 teaspoons vegetable oil
2 pounds lean ground bison
6 tablespoons Mexican chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
3 cloves garlic, minced
One 14.5-ounce can whole fire-roasted tomatoes, crushed by hand
One 15.5-ounce can black beans, drained and rinsed
One 15.5-ounce can red kidney beans, drained and rinsed
One 15.5-ounce can white hominy, drained and rinsed
One 8-ounce container low-fat sour cream, optional
1/2 cup shredded low-fat cheese, optional
1/2 cup fresh cilantro leaves, optional
1/2 medium red onion, finely chopped, optional
Lime wedges, for serving, optional
Avocado, diced, for serving, optional

Steps:

  • Heat 1 teaspoon of the oil in a large soup pot or Dutch oven over medium-high heat. When the oil shimmers, add the bison and cook until browned, taking care not to break the meat into very small pieces, about 10 minutes. Transfer the bison to a plate using a slotted spoon and set aside. Drain the liquid in the bottom of the pot and discard. Keep the pot over medium-high heat and add the remaining 1 teaspoon oil, the poblano peppers and onions. Cook until softened and beginning to brown, about 5 minutes. Add the chili powder, coriander, cumin, salt, cayenne pepper and garlic. Cook and stir until the spices are fragrant and toasted, 1 to 2 minutes. Add the tomatoes with the juices, and bring to a simmer while scraping any browned bits off the bottom of the pan, about 2 minutes. Return the bison to the pot and add the black beans, kidney beans, hominy and 4 cups water. Bring to a boil, and then reduce the heat, cover and simmer until thickened, about 45 minutes. Season with salt. Serve with the sour cream, cheese, cilantro, onions, lime and avocados, if desired. Per serving (optional garnishes not included): Calories 494; Total Fat 15.5 grams; Saturated Fat 5 grams; Protein 43 grams; Total Carbohydrate 52 grams; Sugar: 7 grams; Fiber 18 grams; Cholesterol 83 milligrams; Sodium 1031 milligrams

WEST TEXAS-STYLE BUFFALO CHILI



West Texas-Style Buffalo Chili image

Many of my Texan friends doubted a Canadian could make decent chili. They were wrong. Keep water and cornbread handy for the uninitiated.

Provided by sockgirl

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 4h

Yield 8

Number Of Ingredients 15

1 (8 ounce) package dry black beans
1 (8 ounce) package dry kidney beans
1 tablespoon chili powder
½ teaspoon crushed red pepper flakes
salt and pepper to taste
1 jalapeno pepper, seeded and minced
2 tablespoons vegetable oil
1 large sweet onion, chopped
2 green bell peppers, chopped
2 zucchini, diced
3 (10 ounce) cans diced tomatoes with green chile peppers
1 (10 ounce) can tomato sauce
½ (16 ounce) jar hot chunky salsa
2 tablespoons chili sauce
2 pounds ground buffalo

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.

Nutrition Facts : Calories 535.9 calories, Carbohydrate 49 g, Cholesterol 79.4 mg, Fat 22.7 g, Fiber 12.3 g, Protein 36.5 g, SaturatedFat 8.5 g, Sodium 922.5 mg, Sugar 6.6 g

BUFFALO CHILI



Buffalo Chili image

Make and share this Buffalo Chili recipe from Food.com.

Provided by JubalHarshaw

Categories     Wild Game

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 15

1 lb dried beans
1 lb ground buffalo meat
1 tablespoon olive oil
3 cups water
1 cup beef broth
1 (16 ounce) can diced tomatoes
1 large sweet onion, chopped
1 bulb of garlic, minced
1 cup green pepper, sliced
2 stalks celery, chopped
1 (4 ounce) can chipotle chiles in adobo, chopped
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon red pepper flakes
2 bay leaves

Steps:

  • Wash and soak beans in BIG pot.
  • Cook garlic, onion, celery and 1/2 the spices in olive oil in a skillet.
  • Add buffalo meat and cook until brown.
  • Rinse beans, and then add water and beef broth in bean pot.
  • Add contents of skillet to bean pot.
  • Add the rest of the ingredients to the big pot.
  • Cook for about 3 hours.

SPICY BUFFALO CHILI: A TWIST ON A CLASSIC



Spicy Buffalo Chili: A Twist on a Classic image

This twist on classic chili uses ground buffalo meat, which is healthier than beef. Rich in flavor, this recipe has an even richer history.

Provided by John Mitzewich

Categories     Dinner     Entree     Lunch

Time 1h30m

Yield 10

Number Of Ingredients 16

1 tablespoon vegetable oil
2 1/2 pounds ground buffalo meat
1 large onion (chopped)
3 cloves garlic (minced)
2 jalapenos (seeded and diced)
1 red bell pepper (diced)
1 28-ounce can tomato puree
1/2 cup chili powder
1 tablespoon ground cumin
1/2 teaspoon ground chipotle pepper
1/4 teaspoon cinnamon
1 1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne
2 cups beef broth (or water)
2 15-ounce cans pinto beans (drained)

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.

Nutrition Facts : Calories 471 kcal, Carbohydrate 36 g, Cholesterol 94 mg, Fiber 12 g, Protein 38 g, SaturatedFat 8 g, Sodium 789 mg, Sugar 6 g, Fat 21 g, ServingSize 10 servings, UnsaturatedFat 0 g

CHILI WITH BUFFALO MEAT - HOME, HOME ON THE RANGE!



Chili With Buffalo Meat - Home, Home on the Range! image

Generally, I think the leaner the ground beef, the less satisfying the chili. But I've hit upon this idea for using ultra-lean ground buffalo as the base for this very satisfying chili. It's vaulted to my favorite chili concoction of all. Enjoy!

Provided by Squire David

Categories     Meat

Time 1h50m

Yield 20 serving(s)

Number Of Ingredients 17

1 1/2 lbs ground buffalo meat
1 cup green bell pepper (diced)
1/3 cup hot red pepper (diced)
1/3 cup yellow pepper (diced)
1/3 cup orange pepper (diced)
1 1/2 cups onions (diced)
42 ounces canned tomatoes (diced)
8 ounces tomato paste
14 ounces kidney beans (dark red, drained)
28 ounces chili beans (drained)
3 teaspoons chili powder
2 jalapeno peppers (fresh or canned, diced)
1 teaspoon paprika
1 1/2 tablespoons oregano
1 1/2 teaspoons black pepper
1 teaspoon salt
flavorful hot sauce (to taste)

Steps:

  • In five-quart skillet, sauté bell peppers and onions till aromatic juices are observed.
  • Add ground buffalo meat and brown.
  • Reduce heat and add canned tomatoes (with juice) and tomato paste.
  • Add kidney beans and chili beans and stir in the jalepeño peppers.
  • Add chili powder, salt, pepper, and other spices. For a bit of variety, consider adding two tablespoons of brown sugar!
  • Reduce to simmer and cook (covered) for 90 to 120 minutes, adding hot sauce to taste.
  • Remove from heat and let stand for 15 minutes before serving. Best with cornbread and a great ale.

Nutrition Facts : Calories 140, Fat 1.1, SaturatedFat 0.3, Cholesterol 15.7, Sodium 459, Carbohydrate 21, Fiber 4.7, Sugar 4.2, Protein 12.9

BUFFALO BILL CHILI



Buffalo Bill Chili image

Using buffalo meat in chili reminds us that this is the quintessential food of the American West. Leaner than beef, buffalo provides a robust flavor that stands up well to the spices and chilies in this rustic chili. It is widely available now in grocery stores, and only a bit higher in cost, In Houston it is about $4.50 lb. vs $3.99 lb for its lean and naturally raised beef equivalent. If you're like me, you look for meat from animals that are free roaming, fed veggie diets, and are NEVER treated with hormones of any kind. This recipe is for those that like their chili HOT, but you can cut the heat by using either/or for the peppers. Also to cut prep time, I used a presliced tri color pepper and onion medley intended for fajitas found in my convenience/produce case. I also had the meat already cooked and thawed from my freezer.

Provided by Caseylaine

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 23

1 tablespoon vegetable oil
1 lb ground buffalo meat
1/2 medium onion, chopped
1 red bell pepper, seeded and chopped
1 anaheim chili, seeded and chopped (could also use poblano)
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground coriander (dried ciliantro)
1 tablespoon chili powder (I used ancho)
1 dash sea salt, to taste
1 dash ground pepper, to taste
14 1/2 ounces crushed tomatoes (I used a fire roasted variety)
2/3 cup low sodium beef broth
1/2 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons adobo sauce, from a can of chipotles in adobo
1 bay leaf
15 ounces black beans, drained and rinsed
15 ounces red kidney beans, drained and rinsed
1/3 bunch spring onion, green parts only, minced for garnish
3 tablespoons cilantro, chopped for garnish

Steps:

  • In a large dutch oven with a lid, heat the oil over medium heat and add ground buffalo to brown, breaking large chunks into smaller ones. Cook for about 5 minutes or until all meat is browned. Remove meat and drain excess fat if any, but leave about 1 tablespoon of fat in the pot.
  • Bring back to medium heat, add onions, red bell pepper, green bell pepper, and Anaheim 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 the jalapeno pepper, cook for another 3 minutes stirring from time to time. Add garlic, cook for another minute and then add cumin, oregano, coriander, 1/2 teaspoon salt and pepper to taste. Let spices cook for another minute, stirring.
  • Return the cooked meat. Stir in the tomatoes and beef broth, brown sugar, Worcestershire sauce, adobo sauce and bay leaf, stir and raise heat 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 mintues. Add beans, continue simmering, covered, for another 10 minutes or until the 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 peppers before adding. Also, you can mix and match your favorite beans to enhance the appearance, or add another layer of flavor by substituting dark Mexican beer, such as Negra Modelo, for the beef stock.
  • Ingredient Note: The canned chipotle peppers in adobo sauce called for in this recipe is my latest grocery store gem! The smoky and almost sweet barbeque flavor compliments just about any dish. Let me know what you think as well!

BISON CHILI



Bison Chili image

This classic recipe of the American frontier is so meaty you can almost eat it with a fork. The zippy combination of ingredients is a perfect complement to the buffalo. -Donna Smith, Fairport, New York

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 12

1 pound cubed or coarsely ground bison meat
2 tablespoons canola oil
1 to 2 cups diced onion
1 to 2 cups diced green pepper
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1-1/2 to 2 cups tomato juice
1 can (16 ounces) dark red kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon salt, optional
1/2 teaspoon pepper

Steps:

  • In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until the meat is tender.

Nutrition Facts : Calories 271 calories, Fat 3g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 574mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

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