Buffalo Bill’s Chili

ground buffalo chili beans

Easter week was a busy week as I’m sure it was for many of you. I hosted a cascarones-making party Friday night and made dinner for a houseful of adults and children. Then we hosted Easter Sunday in our home for my extended family, so as you can imagine it was a busy week prepping, cleaning, and cooking. I love entertaining but admit I tend to go a little overboard. I just can’t help it — I’m a bit of a perfectionist when it comes to hosting something. I blame it on my creative-artsy side, oh yeah and pinterest.

Luckily the weather was warm over the weekend, but earlier that week it was a typical cold and snowy Colorado spring day. I had to run to the grocery store to shop in preparation for everything and my hubby offered to take over the reigns and cook dinner. I don’t think I said yes fast enough. When I arrived home, dinner was made, and it smelled fantastic. He made a big pot of chili — perfect for the weather. It was super flavorful and spicy, but not too spicy that our kids couldn’t enjoy it. The cutest thing was asking my hubby where he found the recipe. He said he made it up and even had all the notes to prove it. He wrote it all down for me so that I can share it on the blog. I am so proud of my recipe-developing hubby.

This chili is made with ground buffalo, kidney beans, tomatoes, and a variety of chili powders. The chile (chile with an “e”), I grew up eating is made with chorizo, ground beef, pinto beans, and red chile sauce, so this recipe is completely different. I was surprised how quickly he made this dish and how delicious it was.

chili beans
Here’s to hoping my hubby can develop more recipes for me to share. All I had to do was come home, snap some pictures, and dig in. For an easy and comforting weeknight dinner I encourage you to try my husband, Bill’s chili with a side of quesadillas. I know you’ll love it as much as we did.

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Buffalo Bill’s Chili

Yield: 8 servings

Ingredients:

1 ½ pounds ground buffalo or lean ground beef, or turkey
2 (26-ounce) cans kidney beans
2 (14.5-ounce) cans fire roasted tomatoes
2 (14.5-ounce) cans tomato sauce
1 tablespoon ancho chili powder
1 tablespoon cumin
½ tablespoon paprika
½ tablespoon cayenne pepper
1 tablespoon sugar
½ teaspoon garlic powder
¼ teaspoon white pepper
½ tablespoon onion powder
2 bay leaves

Garnishes:
Shredded Colby cheese
1 large white onion, chopped
1 jalapeño pepper, sliced (optional)

Directions:

Spray a large pot with nonstick cooking spray and set on moderately high heat until hot but not smoking. Add the meat and brown for about 10 minutes.

Add beans, tomatoes, sauce, and two cans of water (to rinse out the tomato sauce cans).

Bring to a boil and then add the chili and spices.

Reduce heat to low and simmer, uncovered, for an hour or two to thicken.

Remove the bay leaves before serving. Ladle into bowls and sprinkle with a handful of cheese, onion, and jalapeño slices if desired.

More recipes available at www.muybuenocookbook.com

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Written by Yvette / Photos by Yvette

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8 Responses to “Buffalo Bill’s Chili”

  1. 1
    vangie — April 25, 2014 @ 6:47 am

    Sounds good, easy and very yummy. Have to try it, I’ll have to make it with beef or ground turkey because I can’t find buffalo meat here, in El Paso. I love it. we’ve had many dishes in Colorado with buffalo, it is so good and lean.

    • Muy Bueno replied: — April 25th, 2014 @ 7:50 pm

      We should host a chili/chile cook off next time you are in town ;) Wouldn’t that be fun?

  2. 2
    Holly — April 25, 2014 @ 2:36 pm

    How nice to come home to a cooked meal like this chili! It sounds like it was just what your day needed, so glad your husband knows his way around the kitchen. Can he give mine lessons?? Please?

    • Muy Bueno replied: — April 25th, 2014 @ 7:47 pm

      Too funny Holly! I am pretty darn lucky. I have a feeling my hubby would love to give lessons — HEY, maybe a side business he can start ;)

  3. 3

    That’s one good looking bowl of chili! And with our weather today, I wish I had a bowl.

    • Muy Bueno replied: — May 4th, 2014 @ 9:27 pm

      Thank you Lea Ann. This Colorado weather is crazy alright. I’m ready for sunny and warm consecutive weather.

  4. 4
    Heidi Leon — April 30, 2014 @ 5:58 am

    Ha! They say chili we say chile :)

    I must confess I always looked at any chili with disdain, thinking: – oh, that is not authenthic mexican cuisine- but since I started to live abroad my recognition and respect for the Texmex, Calmex and others half mex cuisines has increased. These days I would kill for making a Chili with quesadillas at home, well, better, yet, I would love the hubby (which looves chili) would learn how to make this at home.

    Maybe we need to set a meet up so Bill can teach Regis a few things about cooking! :)

    • Muy Bueno replied: — May 4th, 2014 @ 9:29 pm

      I think we should plan a trip to visit for private cooking man lessons ;) I WISH! Would love the excuse to visit your new exotic home.

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