Biker Buffalo Chili Con Carne
Saddle up your taste buds for a bold and hearty adventure with Biker Buffalo Chili Con Carne, a smoky twist on the classic chili recipe. Packed with protein-rich ground buffalo, this one-pot wonder is simmered with vibrant aromatics, a medley of kidney and black beans, and a perfectly balanced blend of chili powder, cumin, smoked paprika, and cayenne for robust, warming flavors. A secret ingredient—dark chocolate—melts into the pot, adding a touch of richness that elevates the dish to gourmet status. Perfect for game nights or cold evenings, this buffalo chili is best served with toppings like freshly chopped cilantro, creamy sour cream, or shredded cheese. With just 15 minutes of prep and a simmer that fills your kitchen with tantalizing aromas, this recipe is a surefire crowd-pleaser that satisfies every craving for smoky, spicy, and savory comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground buffalo
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 15 ounces red kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoons cayenne pepper
- 0.5 teaspoons ground black pepper
- 1 teaspoon kosher salt
- 1 ounce dark chocolate (70% cocoa or higher), chopped
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- as desired sour cream (optional, for serving)
- as desired shredded cheese (optional, for serving)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the diced onion and green bell pepper, and sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground buffalo to the pot and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5-7 minutes.
Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, black pepper, and kosher salt. Cook for 1-2 minutes to toast the spices.
Add the crushed tomatoes, tomato paste, and beef broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally.
Add the red kidney beans and black beans, stirring to incorporate. Let the chili simmer for an additional 20-30 minutes until the flavors meld and the chili thickens.
Stir in the chopped dark chocolate until melted and fully incorporated. Taste and adjust seasoning if needed.
Ladle the chili into bowls and garnish with chopped cilantro, sour cream, and shredded cheese, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 410 mg | 136% | |
| Sodium | 3151 mg | 137% | |
| Total Carbohydrate | 226.4 g | 82% | |
| Dietary Fiber | 70.9 g | 253% | |
| Total Sugars | 45.7 g | ||
| Protein | 172.3 g | 345% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 830 mg | 64% | |
| Iron | 44.3 mg | 246% | |
| Potassium | 5154 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
