home, home on the range

Buffalo chili on twothirtyate.com

As fall’s arrival creeps closer and closer (despite the 90 degree weather we had today in NYC) I can’t help but get excited about heartier meals. The days of stews and roasted vegetables are on their way. Combined with the arrival of football season, it’s also chili season again. Finally.


My own chili recipe doesn’t really have a recipe. I just throw the ingredients into a pot, add a little of this and a little of that and it usually comes out pretty well. One day I’ll write it down. This chili is much different than mine. This is the buffalo chili that Alex’s mom makes and he loves it. It’s colorful and bright as it’s full of vegetables and kind of makes you feel good about eating something so hearty.

Let it simmer

It is, also, really made with buffalo (bison). I have to be honest, I didn’t really know that people habitually eat buffalo until I started dating a Coloradan. I did learn that it’s actually better for you than beef. Did you know that it’s lower in fat and calories ounce-per-ounce than beef? It’s also delicious and, while you can easily use ground beef in this chili, you should give buffalo a try. You just might love it.

buffalo chili
printer-friendly version
adapted from Colorado Colore cookbook
makes 8 servings

1 tablespoon olive oil
1 pound ground buffalo
1 can whole kernel corn or 2 cups frozen corn
1 15-ounce can diced tomatoes
1 can red beans, drained and rinsed
1 can black beans, drained and rinsed
1 red onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
2 tablespoons chili powder
Salt to taste
1 tablespoon cumin
1/2- 1 tablespoon red pepper flakes
1/4 teaspoon black pepper
2 garlic cloves, minced
11-ounces tomato juice
Sour cream and chopped cilantro to garnish

Add the olive oil to a large pot over medium heat. Brown the buffalo, stirring until it’s browned and crumbly. Add all of the remaining ingredients (except for the sour cream and cilantro) and stir until well combined. Simmer, covered, for 40 minutes making sure to stir occasionally. Uncover and let simmer for 10 more minutes. Serve hot with the sour cream and chopped cilantro as garnish. Serve over rice if desired.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
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