Recipe by Cornpop
"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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cayenne pepper, or to taste
1 (10 ounce) can
diced tomatoes with green chiles
1 (10.75 ounce) can
1 (14.5 ounce) can
kidney beans, drained
1 (15 ounce) can
chili beans, drained
Anaheim chile pepper, chopped
poblano chile pepper, chopped
red pepper flakes
1 1/2 teaspoons
salt and ground black pepper to taste
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.
Not much of a bite!
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.
Love this extremely healthy and tastey version of chili!!! So little grease!
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.
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!
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.
Yummy kick of peppers and cayenne. This recipe was only 4 servings. I will double it next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Colorado Buffalo Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 219
** Calories from Fat: 25
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