Buffalo Bill Chili
Warm up your kitchen and your taste buds with this robust and hearty Buffalo Bill Chili, a bold twist on a classic comfort dish. Made with lean and flavorful ground buffalo meat, this chili is rich in protein and packed with layers of smoky, spicy, and savory goodness. Fresh vegetables like red bell peppers and onions create a delicious base, while a medley of spices including smoked paprika, chili powder, and cayenne pepper bring a crave-worthy depth of flavor. Simmered to perfection with kidney and black beans, tomatoes, and a splash of broth, this hearty chili is a one-pot wonder perfect for cozy dinners or game-day feasts. Top it off with your favorite garnishes—like shredded cheddar, sour cream, or sliced jalapeños—for a customizable, crowd-pleasing meal. Ready in under an hour and serving up to six, this easy buffalo chili recipe checks every box for flavor, nutrition, and comfort. Perfect for anyone seeking a unique take on classic chili or incorporating healthy buffalo meat into their meals!
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Recipe Information
Ingredients
- 2 pounds ground buffalo meat
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 28 ounces canned diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1 cup beef or chicken broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 cup shredded cheddar cheese (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
- 2 sliced jalapeños (optional, for garnish)
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil.
Once the oil is hot, add the diced onion and red bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and stir for 1 minute until fragrant.
Push the vegetables to one side of the pot and add the ground buffalo meat. Break up the meat with a wooden spoon and cook for 5-7 minutes, or until browned and cooked through.
Stir in the chili powder, cumin, smoked paprika, cayenne pepper, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the tomato paste and stir to incorporate, cooking for another 1 minute.
Pour in the diced tomatoes (with their juices) and the broth, stirring to combine.
Bring the mixture to a gentle simmer and cook for 15 minutes, stirring occasionally.
Add the kidney beans and black beans to the pot and stir well. Allow the chili to simmer for another 15-20 minutes, uncovered, to thicken and for the flavors to meld together.
Taste and adjust seasoning if needed.
Serve the chili hot, garnished with chopped cilantro, shredded cheddar cheese, sour cream, and sliced jalapeños if desired. Enjoy!
Nutrition Facts
Calories |
3230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 742 mg | 248% | |
| Sodium | 4949 mg | 215% | |
| Total Carbohydrate | 230.8 g | 84% | |
| Dietary Fiber | 69.4 g | 248% | |
| Total Sugars | 50.4 g | ||
| Protein | 294.3 g | 589% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1537 mg | 118% | |
| Iron | 53.3 mg | 296% | |
| Potassium | 8257 mg | 176% | |
*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.
