Get ready for a mouthwatering and spicy adventure with this West Texas Style Buffalo Chili recipe. Made with lean and tender buffalo meat, this chili is packed with bold flavors from a blend of spices, peppers, and other ingredients. Served with your favorite toppings and a side of cornbread, this hearty chili will warm you up on a cold day.
Ingredients
- 2 pounds ground buffalo meat
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 bell peppers, diced
- 2 jalapeno peppers, seeded and finely chopped
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, sliced jalapenos
Directions
- In a large pot, heat the vegetable oil over medium heat. Add the ground buffalo meat and cook until browned, breaking it up with a spoon.
- Add the chopped onions, garlic, bell peppers, and jalapenos to the pot. Cook until the vegetables are tender.
- Stir in the diced tomatoes, tomato sauce, kidney beans, and pinto beans.
- Add the chili powder, cumin, paprika, oregano, cayenne pepper, salt, and pepper. Stir well to combine.
- Bring the chili to a boil, then reduce the heat to low. Simmer uncovered for 1 hour, stirring occasionally.
- Taste and adjust the seasonings if needed.
- Serve the West Texas Style Buffalo Chili hot, garnished with your favorite toppings and accompanied by cornbread.
