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Restaurants›Love & War in Texas›Buffalo Chili Recipe

Buffalo Chili Recipe

Name: Love & War in Texas Buffalo Chili Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs ground buffalo (or ground bison); 2 tbs olive oil; 1 cup yellow onion, finely diced; 1 cup green bell pepper, diced; 1 each jalapeño, seeds removed and minced; 4 cloves garlic cloves, minced; 3 tbs tomato paste; 28 oz fire-roasted diced tomatoes (canned); 2 cups beef broth (low-sodium preferred); 15 oz kidney beans, drained and rinsed; 15 oz pinto beans, drained and rinsed; 2 tbs chili powder; 1 tbs smoked paprika; 2 tsp ground cumin; 1 tsp dried oregano; 1 tbs brown sugar; 1 tbs Worcestershire sauce; 1 tsp apple cider vinegar; 1.5 tsp salt; 1 tsp black pepper, freshly ground; 1 tsp hot sauce (optional, like Frank's); 1 cup sharp Cheddar cheese, shredded; 2 tbs fresh chives, thinly sliced; 8 servings store-bought or homemade cornbread (squares or muffins); 2 tbs unsalted butter (optional, for serving)

Inspired by Love & War in Texas

Time1h 15m

Serves6

Texas-style chili served piping hot and topped with chives and Cheddar cheese. Served with cornbread.

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Ingredients

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Chili

2 lbs ground buffalo (or ground bison)

2 tbs olive oil

1 cup yellow onion, finely diced

1 cup Green bell pepper, diced

1 each jalapeño, seeds removed and minced

4 cloves Garlic cloves, minced

3 tbs tomato paste

28 oz fire-roasted diced tomatoes (canned)

2 cups beef broth (low-sodium preferred)

15 oz kidney beans, drained and rinsed

15 oz pinto beans, drained and rinsed

2 tbs Chili powder

1 tbs Smoked paprika

2 tsp Ground cumin

1 tsp Dried oregano

1 tbs Brown sugar

1 tbs Original Worcestershire Sauce

1 tsp Apple cider vinegar

1 1/2 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1 tsp hot sauce (optional, like Frank's)

Toppings

1 cup sharp Cheddar cheese, shredded

2 tbs fresh chives, thinly sliced

Cornbread (to serve)

8 servings store-bought or homemade cornbread (squares or muffins)

2 tbs unsalted butter (optional, for serving)

Method

Chili

Brown the meat

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tbs olive oil. When shimmering, add the ground buffalo in a single layer. Use a wooden spoon to break it up and brown for 6–8 minutes, allowing some pieces to caramelize. Cook until no longer pink.

Sauté aromatics

Push the browned meat to the side, add the diced onion, bell pepper, and minced jalapeño to the pot. Sauté for 5–6 minutes until the vegetables are softened and the onions are translucent. Add the minced garlic and cook 30–60 seconds until fragrant.

Toast spices and build flavor

Stir in the tomato paste and cook 1–2 minutes, scraping up brown bits from the bottom. Add chili powder, smoked paprika, ground cumin, and dried oregano; cook 30–45 seconds to bloom the spices. Add brown sugar, Worcestershire sauce, and apple cider vinegar; stir to combine.

Add tomatoes, broth, and beans

Pour in the fire-roasted diced tomatoes (with juices) and 2 cups beef broth. Stir to combine, then add the drained kidney and pinto beans. Bring the pot to a gentle simmer.

Simmer

Reduce heat to low and simmer, uncovered or partially covered, for 30–45 minutes, stirring occasionally, until chili thickens and flavors meld. If you prefer thicker chili, simmer longer; to thin, add up to 1/2 cup more broth or water.

Season and adjust

Taste and season with 1.5 tsp salt, 1 tsp ground black pepper, and 1 tsp hot sauce if using. Adjust salt, acid (more vinegar) or heat to your preference. If the chili tastes flat, a pinch more brown sugar or a splash of Worcestershire can help.

Toppings

Ladle chili into bowls while piping hot. Top each serving with a generous sprinkle of shredded sharp Cheddar and a scattering of thinly sliced fresh chives.

Cornbread (to serve)

Warm cornbread squares or muffins in a 350°F (175°C) oven for 5–8 minutes or microwave briefly until hot. Serve alongside the chili with butter on the side.