Buffalo Chili Recipes

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.

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.

BUFFALO CHICKEN CHILI

Steps:

• For the chili: Sprinkle the chicken with 1/2 teaspoon salt and several grinds of black pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until brown all over, about 6 minutes. Reduce the heat to medium, add the garlic, celery and onion and cook, stirring occasionally, until the vegetables are just softened, about 4 minutes. Stir in the chili powder and cumin to coat the chicken and vegetables. Add the broth, beans, tomatoes, tomato sauce and desired amount of hot sauce. Bring to a simmer, cover and cook until the chicken is tender, 30 to 40 minutes.
• For the toppings: Stir together the mayonnaise, sour cream, vinegar, garlic powder and 1 tablespoon water in a small bowl. Stir in the blue cheese and scallion whites. Season with salt and pepper.
• To serve, spoon rice into servings bowls and top with the chili. Add a dollop of the blue cheese dressing and a sprinkle of scallion greens. Serve with the celery and carrot sticks and additional hot sauce.

SLOW-COOKER BUFFALO CHICKEN CHILI

Steps:

• For serving: steamed rice, celery leaves, crumbled blue cheese, shredded Cheddar, hot sauce, chopped fresh cilantro and cornbread
• In a slow cooker insert, combine the chicken broth, beans, chiles, wing sauce, salt, pepper, garlic, celery, bay leaf, shredded chicken, jalapeno and onion and mix. Cover and cook on high for 4 hours.
• Serve over white rice with desired toppings: celery leaves, blue cheese, Cheddar, hot sauce, cilantro and cornbread.

BISON CHILI

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.

BISON CHILI

Steps:

• Start by dicing the onion, celery, and red pepper. Mince the garlic.
• In a large heavy bottomed pot sauté the onion and celery for three to four minutes. Add in the buffalo meat to brown, making sure to break the meat up as you stir everything together.
• Once the meat has finished browning drain off any excess grease. Then put the pot back on the heat at a low simmer. Stir in the tomato paste and tomatoes making sure to break the tomatoes up as you add them in.
• Mix in the kidney beans, roasted green chilis, red pepper, and garlic. Followed by the ketchup, BBQ sauce, lemon juice, Tabasco, liquid smoke, Worcestershire, and apple cider vinegar.
• Make sure to mix everything up well, before adding in the Ancho chili, chipotle and regular chili powders, cumin, smoked Spanish paprika, salt, and pepper. Bring everything up to a boil, give it a couple of stirs and then lower the heat to a low simmer and let it cook for at least an hour.
• Serve hot, with your choice of chili toppings; we like a good smoked cheddar and cornbread.

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.

BUFFALO CHILI

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.

BUFFALO CHICKEN CHILI

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 7 ingredients. Add chicken. Cover and cook on low 5-6 hours or until chicken is tender. , Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cream cheese. Cover and cook on low until cheese is melted, about 30 minutes. Stir until blended. Serve with toppings as desired.

MEGAN'S AMAZING BUFFALO GARLIC CHILI

Steps:

• Chop onion and crush and chop garlic and saute in butter until tender, browning and the smell is overwhelmingly garlicy, turn heat to low and let cool while you do step 2.
• If you use meat cook down the beef in a separate pan and when its browned and crumbly add the taco seasoning as directed by the packet. Add to the chili along with beans.
• Drain the appropriate items and add all beans, both drained and undrained along with the corn and the chopped tomatoes to the pot.
• Add large can of whole tomatoes. Crush with your hands or cut into quarters with paring knife. I generally dump the tomatoes on top and then slice them up over the pot, just dropping them back. This is very messy (and fun) and you'll want to wear an apron. Whole Stewed Tomatoes never fail to squirt when you crush or cut them.
• Stir all ingredients and turn heat back up to begin cooking.
• Add seasoning while stirring and taste testing. I generally add the wing sauce and the lemon juice first. Chili powder makes the chili a nice dark red and tends to be hot in the back of the mouth for a nice kick after the flavor. I also use season pepper, and pepper flakes. Basically you season it with what you like until it tastes good to you. It will always be different. Note: You can use the taco seasoning directly to the beans as opposed to just using it on the beef.
• Simmer on medium stirring occasionally. If it's too soupy you can add 1/2 cup of white rice which will also make your chili even more filling.
• Eat some and let cool on the stove top. I find letting it sit sets the flavor before you put it away.
• Note for Vegetarians: For Vegetarian omit the ground meat. Also not Apian Vegetarian due to honey in the Anchor bay Buffalo wing sauce.