Ingredients
For 8 people (![]()
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Recipe
- 1.5 teaspoon(s) salt
- 2.5 pound(s) ground buffalo
- 0.5 teaspoon(s) black pepper
- 1 large onion
- 3 cloves garlic, minced
- 2 jalepeno peppers, seeded & diced
- 1 red bell pepper
- 1 – 28 oz can tomato puree
- 0.5 cup(s) chili powder
- 1 tablespoon(s) ground cumin
- 0.5 teaspoon(s) ground chipotle pepper
- 0.25 teaspoon(s) cinnamon
- 1.5 teaspoon(s) salt
- 0.5 teaspoon(s) black pepper
- 0.5 teaspoon(s) cayenne pepper
- 2 cup(s) water
- 2 – 15 oz cans pinto beans
Buffalo Chili Directions
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- In a large pot, over med-high heat, cook the buffalo in the oil until browned and broken in small pieces. Add the onions and sauté for 5 minutes. Add the garlic and cook for one minute.
- Add all remaining ingredients, except the beans, and bring to a boil. Reduce the heat to low and simmer 1 hour, stirring occasionally. Add the beans and cook for 15 minutes more. Water can be added during the cooking to adjust for thinner or thicker chili.

