Buffalo Chili
Spice up your dinner routine with this hearty and flavorful Buffalo Chili, a bold twist on the classic comfort food. Made with lean ground buffalo, this chili delivers rich, savory depth while staying surprisingly light. A medley of warming spices like chili powder, cumin, and paprika combines with the perfect kick of hot sauce to create a robust, zesty flavor profile. Packed with protein from two types of beans and rounded out with diced tomatoes and a splash of broth, this one-pot wonder is as nutritious as it is satisfying. Whether you top it with creamy sour cream, sharp cheddar cheese, or fresh cilantro, Buffalo Chili is the ultimate crowd-pleaser perfect for game nights, cozy family dinners, or meal prep. Ready in just one hour, this recipe is as easy to make as it is to love!
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Recipe Information
Ingredients
- 2 pounds ground buffalo
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 28 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 cup beef or chicken broth
- 0.25 cup hot sauce (such as Frank's RedHot)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- sour cream (optional, for serving)
- shredded cheddar cheese (optional, for serving)
Instructions
Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and let it warm up.
Add the ground buffalo to the pot and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Remove the cooked buffalo with a slotted spoon and set aside.
In the same pot, add the diced onion and bell pepper. Sauté for 5-6 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper. Stir well to coat the vegetables in the spices.
Return the cooked ground buffalo to the pot. Add the canned diced tomatoes, tomato sauce, kidney beans, black beans, broth, and hot sauce. Stir to combine.
Bring the chili to a gentle simmer. Reduce the heat to low and let it cook uncovered for about 30-35 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken.
Taste and adjust the seasoning if needed. If you prefer more heat, add a bit more hot sauce or cayenne pepper.
Serve the buffalo chili hot, garnished with fresh cilantro, sour cream, and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1560 mg | 68% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 9.3 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1349 mg | 29% | |
*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.
