Colorado Buffalo Chili Recipe -
Colorado Buffalo Chili Recipe
  • READY IN 8+ hrs

Colorado Buffalo Chili

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    8 hrs 10 mins

    8 hrs 40 mins


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


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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.

Most Helpful Critical Review
Jun 08, 2009

Not much of a bite!

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.

Jan 23, 2012

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

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.

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!

Jan 01, 2015

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. I have made this many times and have made changes to suit our taste. I use a cubanelle pepper, a poblano pepper, a banana pepper, and a bell pepper. I use a bit less than 1/2 tsp of red pepper flakes and 1/4 tsp of cayenne pepper.

Apr 14, 2009

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


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  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 9.9 g
  • 40%
  • Protein
  • 22.3 g
  • 45%
  • Sodium
  • 725 mg
  • 29%

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

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