Buffalo Chili

Buffalo Chili Recipe from California with Dried Beans and Ground Buffalo Meat

Region / culture: California | Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 6

Introduction

Buffalo chili is a hearty and flavorful dish that is perfect for a cozy night in or a gathering with friends. This recipe combines the rich flavors of buffalo meat with a variety of vegetables and spices to create a delicious and satisfying meal.

History

Buffalo chili has its roots in traditional American cuisine, where buffalo meat was a staple food source for many Native American tribes. The use of buffalo meat in chili recipes dates back centuries, with each region adding its own unique twist to the dish.

Ingredients

1 lb (454 g) dried beans
1 lb (454 g) ground buffalo meat
1 tbsp olive oil
3 cups water
1 cup beef broth
1 (16 oz (454 g)) can diced tomatoes
1 large sweet onion, chopped
1 bulb of garlic, minced
1 cup green peppers, sliced
2 stalks celery, chopped
1 (4 oz (113 g)) can chipotle chiles in adobo, chopped
0.5 tsp cumin
0.5 tsp chili powder
0.5 tsp red pepper flakes
2 bay leaves

How to prepare

Wash and soak the beans in a large pot.
In a skillet, cook the garlic, onion, celery, and half of the spices in olive oil.
Add the buffalo meat and cook until it turns brown.
Rinse the beans and then add water and beef broth to the bean pot.
Transfer the contents of the skillet to the bean pot.
Add the remaining ingredients to the large pot.
Cook for approximately 3 hours.

Variations

Substitute ground beef or turkey for the buffalo meat.
Add additional vegetables such as corn, carrots, or zucchini.
Use different types of beans such as black beans or kidney beans.

Cooking Tips & Tricks

Soaking the beans overnight can help reduce cooking time and improve their texture.

- Browning the buffalo meat before adding it to the chili will enhance its flavor.

- Adjust the amount of spices to suit your taste preferences.

- Stir the chili occasionally while it simmers to prevent it from sticking to the bottom of the pot.

Serving Suggestions

Serve the buffalo chili hot with a side of cornbread or over a bed of rice. Top with shredded cheese, sour cream, and chopped green onions for added flavor.

Cooking Techniques

Slow cooking the chili allows the flavors to meld together and develop a rich taste.

- Browning the meat before adding it to the chili enhances its flavor profile.

Ingredient Substitutions

Use canned beans instead of dried beans for a quicker cooking time.

- Swap out the buffalo meat for ground beef or turkey.

Make Ahead Tips

Prepare the chili ahead of time and store it in the refrigerator for up to 3 days.

- Freeze leftovers in an airtight container for up to 3 months.

Presentation Ideas

Serve the buffalo chili in individual bowls garnished with fresh cilantro and a dollop of sour cream. - Sprinkle with chopped green onions and a squeeze of lime juice for a burst of freshness.

Pairing Recommendations

Pair the buffalo chili with a crisp green salad or a side of roasted vegetables.

- Serve with a glass of red wine or a cold beer for a satisfying meal.

Storage and Reheating Instructions

Store leftover chili in an airtight container in the refrigerator for up to 3 days.

- Reheat in a saucepan over medium heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

300

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 9g

- Sugars: 4g

Fats

- Total Fat: 8g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 30%

- Calcium: 8%

- Iron: 20%

Alergens

Contains: None

Summary

Buffalo chili is a nutritious dish that is high in protein and fiber, making it a filling and satisfying meal option.

Summary

Buffalo chili is a delicious and nutritious dish that is perfect for a cozy night in or a gathering with friends. With its rich flavors and hearty ingredients, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Buffalo Chili. It was many years ago, back when I was just a young girl living on my family's farm. My grandmother had passed down her love of cooking to me, and I had spent countless hours in the kitchen with her, learning all of her secrets and techniques.

One day, a neighbor who had traveled out west to visit family brought back a recipe for Buffalo Chili. I had never heard of such a thing before, and I was intrigued by the idea of using buffalo meat instead of the usual beef or pork. My grandmother, always open to trying new things, encouraged me to give it a try.

I studied the recipe carefully, taking note of the unique ingredients and the special instructions for preparing the meat. The buffalo meat had to be marinated in a mixture of spices and herbs overnight, to ensure that it would be tender and flavorful. I followed the recipe to the letter, carefully measuring out each ingredient and taking my time to make sure everything was just right.

The next day, I set to work cooking the chili. The smell of the spices and herbs filled the kitchen, and I could hardly wait to taste the finished dish. As the chili simmered on the stove, I thought back to all of the recipes my grandmother had taught me over the years. She had always emphasized the importance of using fresh, high-quality ingredients, and of taking the time to let a dish develop its flavors.

When the chili was finally ready, I ladled it into bowls and served it to my family. The rich, savory aroma filled the air, and I watched as my parents and siblings took their first bites. The flavors were incredible - the tender buffalo meat, the earthy beans, the spicy peppers - it was a symphony of tastes and textures that I had never experienced before.

My family raved about the chili, and I felt a sense of pride knowing that I had made something so delicious and unique. From that day on, Buffalo Chili became a regular part of our family's meal rotation, and I would often make it for special occasions and gatherings. It became a signature dish of mine, one that I was known for among my friends and neighbors.

Over the years, I have continued to experiment with the recipe, adding my own twists and variations to make it truly my own. I have tried different types of beans, varying the levels of spice, and even incorporating other meats like venison or elk. But no matter how I tweak the recipe, the essence of that first Buffalo Chili recipe remains the same - a delicious, hearty dish that never fails to impress.

As I look back on that day when I first learned to make Buffalo Chili, I am filled with gratitude for all of the knowledge and wisdom that my grandmother passed down to me. She instilled in me a love of cooking and a passion for creating delicious meals, and I will always be grateful for the lessons she taught me. And though she may be gone now, her spirit lives on in every dish I make, including that unforgettable Buffalo Chili.