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Cook the ground buffalo in the oil in a large pot over medium-high heat until browned and broken into small pieces.
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Add the onions and saute for 5 minutes. Add the garlic and cook for one minute.
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Add all remaining ingredients except the beans and bring to a boil.
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Reduce the heat to low and simmer 1 hour, stirring occasionally.
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Add the beans and cook for 15 minutes more. Water can be added during the cooking to adjust for thinner or thicker chili.
Serving toppings:
Serve up buffalo chili the same way you would classic beef chili -- with warmed flour tortillas or crackers for carbs. I
f you like loaded chili, top with shredded cheddar and/or Monterey Jack cheese. If you really think its lower-fat buffalo meat gives you license, add a dollop of sour cream or keep it healthy with a bit of greek yogurt to cool the heat.
Leftovers are tasty.
Whether it is like making chocolate in Switzerland, some food tastes better as it heats and cools. This means don't be afraid to make a big batch, letting it cool in your fridge and reheating it is actually a scientific way to increase and meld flavors.