READY IN 8+ hrs

Colorado Buffalo Chili

Read Reviews (21)

"This spicy chili recipe uses ground buffalo. To step up the heat, use different peppers and experiment with the seasonings. This gets even better if you let it sit overnight. The chili is so good you'll need to find another way to use up your cheese and crackers." — Cornpop

Directions

Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cayenne pepper and 1/2 teaspoon cumin; drain.
Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, black beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, black pepper, and salt in a slow cooker. Cover and cook on Low overnight or 8 hours.

Kitchen-Friendly View

PREP 30 mins
COOK 8 hrs 10 mins
READY IN 8 hrs 40 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 04, 2008

My husband and I LOVED this recipe! I doubled it, using 1lb ground bison and 1lb ground turkey. Everything else was the same. I was going to take leftovers to my parents house for dinner, but there wasn't enough to take! Very good.

—sillymeover

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Most Helpful Critical Review

Jun 08, 2009

Not much of a bite!

—LoveMexiFood

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25 Ratings

Dec 22, 2010

Very Good Chili!! So easy, my husband whipped up a batch in no time. Followed recipe as stated. Thank you for making it easy to follow.

—Joan

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Jan 23, 2012

Love this extremely healthy and tastey version of chili!!! So little grease!

—~Christy~

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Apr 02, 2012

This was delicious. I'd give this a five, but I'm not sure how it would've been if I'd spiced it up as much as the recipe called for. With a baby in the house, I thought it best to tone it down a bit. :) Otherwise, fabulous!

—goodcupocoffee

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Jan 12, 2010

Great chili! I used buffalo, but this recipe is perfectly suited for any game meat or even regular burger, not just buffalo. I shortened the cook time by using the stove top rather than a crock pot. I simmered it in a large pot for about 45 min and it was perfect. My biggest surprise was that it wasn't as hot as anticipated, but I should point out there is an error in the ingredients list. I followed what was written in step one and went from there.

—DIZ♥

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Apr 14, 2009

Yummy kick of peppers and cayenne. This recipe was only 4 servings. I will double it next time.

—Culinary Delight

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Apr 12, 2011

This was good. I didn't find an anaheim pepper, so I used 1/2 a jalapeno and 3/4 a green pepper. It was a bit too spicy. Next time I think I'll leave the jalapeno out. It was a little too overpowering. We tried this a second time and substituted a cubanelle for an anaheim pepper. It was good, but still a bit spicy. I think next time I will cut back on the red pepper flakes a bit. My two young children thought this was too spicy.

—Colleen

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Nutrition

Calories
220 kcal
11%

Carbohydrates
28.4 g
9%

Cholesterol
39 mg
13%

Fat
2.4 g
4%

Fiber
11.3 g
45%

Protein
22.6 g
45%

Sodium
734 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Colorado Buffalo Chili

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 220
Calories from Fat: 22

% Daily Value *
Total Fat 2.4g 4 %
Saturated Fat 0.6g 3 %
Cholesterol 39mg 13 %
Sodium 734mg 29 %
** Potassium 580mg 16 %
Total Carbohydrates 28.4g 9 %
Dietary Fiber 11.3g 45 %
Protein 22.6g 45 %
** Sugars 1.6g
Vitamin A 26 %
Vitamin C 50 %
Calcium 10 %
Iron 50 %
** Thiamin 27 %
** Niacin 30 %
** Vitamin B6 31 %
** Magnesium 19 %
** Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.