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Buffalo Chili Recipe

For more about this recipe: Buffalo Chili…

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For more about this recipe: Buffalo Chili

None

Servings
8

Ingredients

  • 1 Tbs. olive oil
  • 1 large yellow or sweet onion, diced
  • 2 large mild peppers, seeded and diced (red bell pepper, poblano, Anaheim, etc.)
  • 2 jalapeño or Serrano chili peppers, finely diced (remove seeds for less heat)
  • 4 large cloves garlic, finely chopped
  • 2 lbs. ground buffalo/bison (or ground turkey)
  • 5 Tbs. chili powder
  • 2 tsp. cumin
  • 2 tsp. salt
  • 1 tsp. coriander
  • 1 tsp. cracked black pepper
  • 1 tsp. red pepper flakes
  • 1 14.5-oz. can diced fire-roasted tomatoes, undrained
  • 1 14.5-oz. can tomato sauce
  • 1 5.5-oz. can tomato paste
  • 1½ cups bone broth (beef or chicken) or 12 ounces amber or lager beer
  • 1 15-oz. can black beans, drained and rinsed
  • 1 15-oz. can red kidney beans, drained and rinsed
  • 1 15-oz. can white beans (navy, cannellini, great northern, etc.), drained and rinsed
  • 2 Tbs. balsamic vinegar

Preparation

  1. Heat oil in large sauté pan or Dutch oven over medium heat. Add onions and peppers, and cook 5 minutes. Add garlic, and cook 1 minute more. Add meat, and cook 6-7 minutes until browned, leaving some chunkiness to the meat.
  2. Drain fat from pan, and transfer contents to slow cooker. Add spices, tomatoes, sauce, paste, and broth or beer, and stir gently to combine. Fold in beans.
  3. Cook 6-8 hours on low in slow cooker. Stir in balsamic vinegar just before serving.

Nutrition Information

  • Calories 400
  • Carbohydrate Content 43 g
  • Cholesterol Content 60 mg
  • Fat Content 12 g
  • Fiber Content 14 g
  • Protein Content 36 g
  • Saturated Fat Content 4 g
  • Sodium Content 1730 mg
  • Sugar Content 11 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g