COLORADO BUFFALO CHILI
This spicy chili recipe uses ground buffalo. To step up the heat, use different peppers and experiment with the seasonings. This gets even better if you let it sit overnight. The chili is so good you'll need to find another way to use up your cheese and crackers.
Provided by Cornpop
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 8h40m
Yield 6
Number Of Ingredients 16
Steps:
- Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
- Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.
Nutrition Facts : Calories 218.8 calories, Carbohydrate 29.8 g, Cholesterol 39 mg, Fat 2.8 g, Fiber 9.9 g, Protein 22.3 g, SaturatedFat 0.6 g, Sodium 725.5 mg, Sugar 3.8 g
BISON CHILI
This classic recipe of the American frontier is so meaty you can almost eat it with a fork. The zippy combination of ingredients is a perfect complement to the buffalo. -Donna Smith, Fairport, New York
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until the meat is tender.
Nutrition Facts : Calories 271 calories, Fat 3g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 574mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
BUFFALO BILL CHILI
Using buffalo meat in chili reminds us that this is the quintessential food of the American West. Leaner than beef, buffalo provides a robust flavor that stands up well to the spices and chilies in this rustic chili. It is widely available now in grocery stores, and only a bit higher in cost, In Houston it is about $4.50 lb. vs $3.99 lb for its lean and naturally raised beef equivalent. If you're like me, you look for meat from animals that are free roaming, fed veggie diets, and are NEVER treated with hormones of any kind. This recipe is for those that like their chili HOT, but you can cut the heat by using either/or for the peppers. Also to cut prep time, I used a presliced tri color pepper and onion medley intended for fajitas found in my convenience/produce case. I also had the meat already cooked and thawed from my freezer.
Provided by Caseylaine
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- In a large dutch oven with a lid, heat the oil over medium heat and add ground buffalo to brown, breaking large chunks into smaller ones. Cook for about 5 minutes or until all meat is browned. Remove meat and drain excess fat if any, but leave about 1 tablespoon of fat in the pot.
- Bring back to medium heat, add onions, red bell pepper, green bell pepper, and Anaheim and cook over medium heat for about 5 minutes, scraping bottom from time to time to get all the browned bits of meat folded in with the vegetables. Add the jalapeno pepper, cook for another 3 minutes stirring from time to time. Add garlic, cook for another minute and then add cumin, oregano, coriander, 1/2 teaspoon salt and pepper to taste. Let spices cook for another minute, stirring.
- Return the cooked meat. Stir in the tomatoes and beef broth, brown sugar, Worcestershire sauce, adobo sauce and bay leaf, stir and raise heat and bring to a boil. Once boiling, taste sauce and adjust salt and pepper to taste. Lower heat to a slow simmer, cover with a lid and cook for about 30 mintues. Add beans, continue simmering, covered, for another 10 minutes or until the beans are warmed through. Serve in bowls and garnish with chopped cilantro and green onions.
- Recipe Variation: To add a smoky depth of flavor, you can roast the peppers before adding. Also, you can mix and match your favorite beans to enhance the appearance, or add another layer of flavor by substituting dark Mexican beer, such as Negra Modelo, for the beef stock.
- Ingredient Note: The canned chipotle peppers in adobo sauce called for in this recipe is my latest grocery store gem! The smoky and almost sweet barbeque flavor compliments just about any dish. Let me know what you think as well!
BUFFALO BILL CHILI
Using buffalo meat in chili reminds us that this is the quintessential food of the American West. For today's cook, buffalo is leaner than beef and provides a robust flavor that stands up well to the spices and chilies in this rustic chili. For variety, mix and match your favorite beans to enhance the appearance, or add another layer of flavor by substituting dark Mexican beer, such as Negra Modelo, for the beef stock.
Time 1h10m
Yield Serves 6 to 8
Number Of Ingredients 24
Steps:
- In a medium sized pot with a lid, heat oil over medium heat and add ground buffalo.
- Brown meat, breaking large chunks into smaller ones.
- Cook for about 5 minutes or until all meat is browned.
- Remove from pot and discard excess fat, leaving about 1 tablespoon in the pot.
- Bring back to medium heat, add onion, red bell pepper, green bell pepper and poblano pepper (if using) and cook over medium heat for about 5 minutes, scraping bottom from time to time to get all the browned bits of meat folded in with the vegetables.
- Add jalapeño and cook for another 3 minutes stirring from time to time.
- Add garlic, cook for another minute and then add cumin, oregano, coriander, salt and pepper.
- Let spices cook until fragrant, stirring constantly, about 1 more minute.
- Return browned meat to the pot.
- Stir in tomatoes and beef broth, brown sugar, Worcestershire sauce, adobo sauce and bay leaf. Stir and bring to a boil.
- Once boiling, taste sauce and adjust salt and pepper to taste.
- Lower heat to a slow simmer, cover with a lid and cook for about 30 minutes.
- Add beans and continue simmering, covered, for another 10 minutes or until beans are warmed through.
- Serve in bowls and garnish with chopped cilantro and green onions.
- Recipe Variation To add a smoky depth of flavor, you can roast the Poblano or Anaheim pepper before adding. Using tongs, hold the pepper over a high heat gas flame, charring all over for about five minutes. You want the pepper skin to have a very dark color on all sides. When done, place in an airtight container and let stand for about five minutes. Using plastic gloves to protect your fingers, rub the skin off and discard. Open the pepper and remove veins and seeds and discard the top or stem. Chop and add to recipe along with the jalapeno pepper.
Nutrition Facts : Calories 340 calories, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 55 milligrams, Sodium 900 milligrams, Carbohydrate 35 grams, Protein 35 grams
BUFFALO CHILI IN A JALAPENO BREAD BOWL
Provided by Food Network
Number Of Ingredients 19
Steps:
- In a large skillet, brown the chiles, bell pepper, garlic and onion in 2 tablespoons of the olive oil until soft. Set aside. In a large Dutch oven, brown the buffalo in the remaining olive oil. Drain any excess fat and add the bell pepper, garlic and onion mixture along with the salt, pepper, oregano, cumin and 2 cups of water. Add the tomatoes and their juice, squishing each tomato with your hand before it goes into the pot. Add the chile puree or whatever chile mixture you are using, stir and bring to a boil. Reduce heat and cook, partially covered, at a simmer for about 1 1/2 to 2 hours or until the buffalo is tender and the tomatoes have broken down and the whole thing has turned a beautiful dark brick red. If a thicker chili is desired, add the masa harina and water mixture, stirring to thicken. Return to heat and cook about 10 minutes more. If you prefer beans with your chili, add the precooked bean of choice.
- For the bread bowl: Dissolve yeast in 1/4 cup warm water with sugar and 1/2 cup of flour. Let stand for 10 minutes to proof. Combine with remaining water and salt in mixing bowl. Blend well. Add flour a half cup at a time until a loose paste is formed. Add remaining flour and mix on low speed until dough pulls away from side of bowl. The dough should be smooth and elastic at end of kneading process. Let rise, punch down and let rise again. To make bowls, cut off a piece of dough and shape into ball with floured hands, and roll out on floured board to a 1/2 to 1 inch larger diameter than the soup bowl you will be using as a form. Press the chopped jalapeno pepper pieces into the dough avoiding what will be the bottom of the dough bowl (as they make holes in the dough while baking and they leak). Spray the bowl (of course it must be ovenproof) with non-stick spray and place an oiled or parchment covered sheet pan, lightly form the dough over the upside-down bowl, leaving the excess flat on the sheet pan to form a little lip on the dough bowl. Bake at 350 degrees for 15 to 20 minutes or until golden brown. Pour chili into bread bowl.
WEST TEXAS-STYLE BUFFALO CHILI
Many of my Texan friends doubted a Canadian could make decent chili. They were wrong. Keep water and cornbread handy for the uninitiated.
Provided by sockgirl
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 4h
Yield 8
Number Of Ingredients 15
Steps:
- Soak beans in water overnight. Drain and rinse.
- In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt and pepper. Reserve the seeds.
- Heat oil in a large heavy skillet over medium low heat. Saute the onion and bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa. Season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat.
- Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. Continue to simmer for 1 hour.
Nutrition Facts : Calories 535.9 calories, Carbohydrate 49 g, Cholesterol 79.4 mg, Fat 22.7 g, Fiber 12.3 g, Protein 36.5 g, SaturatedFat 8.5 g, Sodium 922.5 mg, Sugar 6.6 g
BUFFALO CHICKEN CHILI
This hearty chili is made with shredded chicken and has just the right amount of Buffalo sauce. Finely diced carrots add a nice touch of sweetness, while powdered ranch seasoning adds an herbaceous tang.
Provided by Arlyn Osborne
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat a Dutch oven over medium heat. Add about 1 tablespoon of olive oil and let heat. Add carrots and cook until softened slightly, 5-7 minutes.
- Add onion, celery, and garlic. Season with salt and pepper and cook until softened about 10 minutes.
- Add beans, tomatoes, beer and ranch seasoning. Stir.
- Whisk the chicken broth and cornstarch together in a liquid measuring cup until the cornstarch is dissolved. Pour the mixture into the pot and stir to combine.
- Bring to a boil over high heat, then adjust head and let simmer for about 10 minutes until thickened.
- Add the chicken, Buffalo sauce and corn. Simmer for 5 minutes or until heated through.
- Taste and season with salt and pepper if needed.
- Ladle into bowls and garnish with chopped parsley and blue cheese crumbles.
Nutrition Facts : Calories 296.6, Fat 2.1, SaturatedFat 0.4, Sodium 404.1, Carbohydrate 55, Fiber 12, Sugar 5.8, Protein 16
BUFFALO CHILI
Make and share this Buffalo Chili recipe from Food.com.
Provided by JubalHarshaw
Categories Wild Game
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Wash and soak beans in BIG pot.
- Cook garlic, onion, celery and 1/2 the spices in olive oil in a skillet.
- Add buffalo meat and cook until brown.
- Rinse beans, and then add water and beef broth in bean pot.
- Add contents of skillet to bean pot.
- Add the rest of the ingredients to the big pot.
- Cook for about 3 hours.
BUFFALO CHICKEN CHILI
This Buffalo chicken chili is rich in the best way. The cream cheese, blue cheese and tangy hot sauce join forces for a dinner recipe everyone will love. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 5h40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 7 ingredients. Add chicken. Cover and cook on low 5-6 hours or until chicken is tender. , Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cream cheese. Cover and cook on low until cheese is melted, about 30 minutes. Stir until blended. Serve with toppings as desired.
Nutrition Facts : Calories 337 calories, Fat 16g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1586mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.
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