Buffalo Chili

Every time I have to talk about a recipe featuring hot peppers, I say the same thing: Peppers contain something called capsaicin, the substance that makes you sweat when you eat them. One of the great things about capsaicin is that it slightly “boosts” your metabolism, and it opens up your sinuses. (Incidentally, it’s also a natural pain killer-topical capsaicin is used to treat minor pains and aches.) It’s entirely possible that one might get a little energy “boost” from peppers too.

Hot peppers aren’t the only potent ingredient in this month’s featured dish, which, incidentally, is perfect for a Labor Day cookout. Our Thick ‘n Kicky Buffalo Chili also has beans, one of the best sources of fiber on the planet. And they’re also extremely high in antioxidants.

Apart from the terrific nutritiousness of this protein- and fiber-rich dish, it’s always nice to curl up with a hot bowl of homemade chili when the weather starts getting cool. It’s a simple, healthier Labor Day option than grilling burgers!

–Dr. Jonny

View our Buffalo Chili Recipe

Notes from the Clean Food Coach

This recipe makes a lot, so if you aren’t serving a crowd, plan to freeze half for later use. Cool what you want to freeze in the refrigerator in a freezer-safe container overnight. Remove any condensation, place a layer of freezer-safe plastic wrap directly over the top of the chili to prevent air exposure, snap the lid over the plastic, and freeze for up to three months. When you’re ready to eat it, remove the chili from your freezer the night before and place it in the fridge to thaw overnight. The next night at dinnertime, remove the plastic, heat, and eat!

There are a few ways you can modify the heat to your liking. Use less or more chilies, chili powder, or red pepper flakes for a quick adjustment. To reduce the heat, remove the seeds and veins from the hot chilies-that’s where most of the burning capsaicin is contained. Using a beer as your liquid also has a slightly cooling effect.