Tasty Delicious Quick Buffalo Chili

Buffalo Chili

This is a traditional Native American recipe is adapted from the Mitsitam Cafe at the Smithsonian National Museum of the American Indian. This rich, flavorful chili is low in fat and serves a crowd. For a less spicy (and more kid-friendly) version, omit chipotle chiles and reduce chili powder to 1-2 tablespoons. Pairs well with sweet potato biscuits, corn bread, or traditional fry bread.
  • Prep: 15 min
  • Cook: 1 hour 30 min
  • Total: 1 hour 45 min
  • Serves 10
Buffalo Chili
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 chipotle chiles en adobe, minced
  • 3 cloves garlic, minced
  • ¼ cup chili powder
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • In a medium bowl, combine onion, bell pepper, chiles, garlic, and spices. Stir to combine and set aside.
  • 2 tablespoons canola oil
  • 1 pound ground buffalo
  • In a Dutch oven or large stock pot, heat oil over medium heat until simmering. Sauté ground buffalo, breaking it up with a spoon, until browned.
  • reserved onion-pepper mixture
  • Add reserved onion-pepper mixture and sauté over medium heat until onion is translucent, about 3 to 5 minutes.
  • 28 ounces diced tomatoes
  • 15 ounces pinto beans, cooked or canned and rinsed
  • 1 cup tomato puree
  • 1 cup beef stock
  • 1 cup water
  • Add diced tomatoes, pinto beans, tomato puree, beef stock, and water. Increase heat to high and bring to a boil.
  • Reduce heat to a simmer and cook, uncovered, for 30 minutes.
  • 2 tablespoons tomato paste
  • Add tomato paste and stir to combine. Simmer for 30 additional minutes.
  • ½ cup masa harina flour
  • salt and pepper, to taste
  • While stirring, slowly add masa harina to thicken chili. If chili becomes too thick, add additional water or beef stock in 2 tablespoon increments. Season with salt and pepper to taste.
  • Simmer for 5 additional minutes and serve with sour cream and shredded cheese.



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