Many of us today might be making our own grand migration across the country on a family road trip, just like the buffalo moved across the great plains. Sitting down for a bite to eat at an all-American diner, you've surely come across chili from menus to Super Bowl Sundays.
Buffalo chili is a healthier, tasty meat without any game-meat flavor. The texture actually works better than beef in chili as well.
This chili recipe uses buffalo, or bison meat, instead of the usual ground beef. Buffalo chili is lower in fat and calories than chili made with beef since the buffalo is a leaner animal.
- 1 tablespoon vegetable oil
- 2 1/2 pounds ground buffalo meat
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 jalapenos (seeded and diced. Skip if you need it cooler)
- 1 red bell pepper (diced)
- 1 (28-ounce) can tomatoes (diced, with juices)
- 1 (8-ounce) can of tomato puree or sauce
- 1/2 cup chili powder
- 1/4 tablespoon ground cumin
- 1/4 teaspoon cinnamon
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne
- 2 cups beef broth (or water or vegetable broth)
- 2 15-ounce cans pinto beans (drained)