Ingredients for Buffalo Bill Chili
- 1 tablespoon olive oil
- 1 lb ground buffalo
- part of 1 cup pre-sliced fajita pepper and onion medley (tri-color)
- part of 1 cup pre-sliced fajita pepper and onion medley (tri-color)
- not found in recipe
- 1-2 jalapeno peppers, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground coriander
- not found in recipe
- 1/2 teaspoon salt
- black pepper to taste
- 1 (28 ounce) can crushed tomatoes
- 1 1/2 cups beef broth
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon adobo sauce from canned chipotle peppers
- 1 bay leaf
- not found in recipe
- 1 (15 ounce) can kidney beans, drained and rinsed
- green onions for garnish
- chopped cilantro for garnish
- 1 cup pre-sliced fajita pepper and onion medley (tri-color)
- 1 (15 ounce) can pinto beans, drained and rinsed
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How to Make Buffalo Bill Chili
- Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add 1 lb ground buffalo and brown, breaking up large chunks as you go.
- Cook for 5 minutes, or until the meat is browned. Remove the meat and drain excess fat, reserving about 1 tablespoon of fat in the pot.
- Return the pot to medium heat. Add 1 cup pre-sliced fajita pepper and onion medley (tri-color) and cook for 5 minutes, scraping the bottom to incorporate browned bits.
- Add 1-2 jalapeño peppers, finely chopped (adjust to your spice preference), and cook for 3 minutes, stirring occasionally.
- Add 2 cloves garlic, minced, and cook for 1 minute. Stir in 1 tablespoon ground cumin, 1 tablespoon dried oregano, 1 teaspoon ground coriander, 1/2 teaspoon salt, and black pepper to taste.
- Cook the spices for 1 minute, stirring constantly. Return the cooked buffalo to the pot.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 ½ cups beef broth, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, 1 tablespoon adobo sauce from canned chipotle peppers, and 1 bay leaf.
- Bring to a boil, then reduce heat to a low simmer. Cover and cook for 30 minutes.
- Add 1 (15 ounce) can kidney beans (drained and rinsed) and 1 (15 ounce) can pinto beans (drained and rinsed). Continue simmering, covered, for 10 minutes, or until the beans are heated through.
- Taste and adjust salt and pepper as needed.
- Serve hot, garnished with chopped cilantro and green onions.
- **Optional:** For a smoky flavor, roast the peppers before adding them to the chili. For a richer flavor, substitute 1 ½ cups dark Mexican beer (like Negra Modelo) for the beef broth.
- **Optional:** Experiment with different bean varieties for visual appeal and enhanced flavor profiles.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
17g
Fat
3g
Carbs
9g
