Best Buffalo Bill Chili Recipes

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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!

MR. BILL'S NEW MEXICO BUFFALO CHILI



Mr. Bill's New Mexico Buffalo Chili image

This hot, spicy, complex New Mexico-style buffalo, chorizo, and pork chili will have you howling like a desert coyote. The meat marinates in dry seasoning overnight, so you'll need to plan ahead.

Provided by MrBill

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 11h35m

Yield 10

Number Of Ingredients 26

1 teaspoon unsweetened cocoa powder
1 teaspoon dried Mexican oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
2 teaspoons ground cumin
1 tablespoon hot chili powder
1 teaspoon garlic powder
2 teaspoons hickory smoked salt
1 teaspoon ground black pepper
2 teaspoons cayenne pepper
2 pounds buffalo stew meat, cubed
2 pounds chorizo sausage, chopped
2 pounds pork stew meat, cubed
2 slices hickory-smoked bacon, diced
3 sweet onions, coarsely chopped
2 habanero peppers, seeded and chopped
4 jalapeno peppers, seeded and chopped
7 cloves garlic, minced
2 teaspoons New Mexico chile powder
1 tablespoon lard, or more as needed
3 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®), undrained
2 (7.75 ounce) cans salsa (such as El Pato® Salsa de Chile Fresco)
1 (6 ounce) can tomato paste
1 (16 ounce) jar picante sauce (such as Pace® Picante Sauce)
2 (4 ounce) cans diced green chiles (such as Ortega® Diced Green Chiles)
1 (12 fluid ounce) bottle dark beer, or as needed

Steps:

  • Whisk together the cocoa powder, Mexican oregano, basil, marjoram, cumin, hot chili powder, garlic powder, hickory salt, black pepper, and cayenne pepper. Combine the seasoning mix with the buffalo meat, chorizo, and pork; cover and refrigerate overnight.
  • Heat a heavy skillet over medium heat, and fry the bacon until crisp. Remove the bacon with a slotted spoon to a large, heavy pot. In the same skillet, cook and stir the onion, habanero peppers, jalapeno peppers, garlic, and New Mexico chile powder in the bacon grease until onions are translucent; add the onion mixture to the pot.
  • In the same skillet, fry the seasoned meat in small batches until well browned, adding lard as needed; remove the meats to the pot. Stir the diced tomatoes with green chiles, salsa, tomato paste, picante sauce, diced green chiles, and dark beer into the pot. Simmer until the meat is easily pierced with a fork, 2 to 3 hours. If the chili seems too dry, add dark beer as needed.

Nutrition Facts : Calories 818.3 calories, Carbohydrate 21.3 g, Cholesterol 173.8 mg, Fat 53.8 g, Fiber 4.2 g, Protein 59 g, SaturatedFat 19.5 g, Sodium 2997.2 mg, Sugar 7.4 g

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