West Texas-Style Buffalo Chili Recipe - Allrecipes.com
West Texas-Style Buffalo Chili Recipe
  • READY IN 4 hr

West Texas-Style Buffalo Chili

Recipe by  

"Many of my Texan friends doubted a Canadian could make decent chili. They were wrong. Keep water and cornbread handy for the uninitiated."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    3 hrs 30 mins

    4 hrs


  1. Soak beans in water overnight. Drain and rinse.
  2. In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt and pepper. Reserve the seeds.
  3. Heat oil in a large heavy skillet over medium low heat. Saute the onion and bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa. Season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat.
  4. Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. Continue to simmer for 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2004

I used canned beans, which reduced the cooking time significantly. This is a very yummy and very easy chili recipe. Make sure you have sour cream on hand!

Most Helpful Critical Review
Jan 29, 2005

No true TEXAN would and or could enjoy a chile made with "beans". All of the Terlingua chili cookers will have a good chuckle at this recipe.......

Aug 05, 2007

Impressive!!!Our neighborhood community had a chili cook off and I won 1st place ($75 prize) using this receipe.I did use canned black beans/kidney beans to save time. Whole Foods does sell buffalo meat but a $1.+ & I was able to find the meat @ a reg.grocery store. My chili was completely gone at the end of our community chili cook off.

Oct 29, 2009

Love, love, love this recipe. I use canned beans vs. dried beans, leave out the zucchini, add 1 can of green chilis, and use the entire jar of salsa. I also put it in the crock pot in the AM on low and it is perfect at dinner time!

Jul 21, 2009

Mmm, good chili! The zucchini goes wonderfully with the other flavors, I would never had thought of adding it to chili. I used canned beans, and added water to a small can of tomato paste in place of the tomato sauce. I added about a tsp. of garlic powder,(out of habit), and had to skip the jalepeno pepper,(we are spice wimps). I will be using this recipe for chili from here on out.

Mar 01, 2006

So how's about that changing around recipes? I used half beef and half buffalo meat, one can each of northern, red and black beans, an onion, a large can of tomato sauce, a thing of spicy salsa, and then seasoned the heck out of it with crushed red pepper, chile powder, cumin, etc. The cumin gives it much more of a Southwestern Mexican flavor than just the spices. I didn't have any jalapenos on me, so instead I used a few Thai chile peppers. I tend to not like my chili overwhelminly tomato-y, so this version came out great! I'll probably add more meat next time, though. And however insecure East Texans are, West Texans are certainly not immasculated by adding a few beans into their dishes.

Oct 19, 2008

Very good recipe. I also used canned beans instead of dry to save time. I'm not sure what chili sauce is and couldn't find it, so I omitted that ingredient. I served it with shredded cheese on top and corn chips. Very yummy. I wonder if the flavor would be any different with another type of ground meat (turkey, beef, venison, pork, etc); I'll probably be trying this recipe with other types of meat to see.

Aug 03, 2010

The buffalo tastes excellent. This recipe could use a little more spice though.


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  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 49 g
  • 16%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 12.3 g
  • 49%
  • Protein
  • 39.8 g
  • 80%
  • Sodium
  • 909 mg
  • 36%

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

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