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
- 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.
MakeBetterFood.com recipes are available under a Creative Commons License. Cooked with love by Kevin Conroy.