Chili is one of my favorite cold weather foods. I love digging into a hot bowl of meat and beans in a tomato broth. In addition to traditional chili made with ground beef, I also love chili made with buffalo meat. Buffalo is higher in iron and lower in fat than beef, making for an even healthier chili option.
- 1 pound of ground buffalo
- 2 14.5 ounce cans of tomatoes
- 1 medium white onion
- 1 15.5 ounce can of red beans
- 1 15.5 ounce can of light red kidney beans
- 1 15.5 ounce can of dark red kidney beans
- chili powder
- Fritos original corn chips
- Place the ground buffalo in a large soup pot.
- Break the buffalo into small chunks.
- Mix in chili powder to taste.
- Puree the tomatoes and onion together in a blender.
- Pour the puree into the large pot.
- Stir the chili thoroughly.
- Heat the chili until boiling.
- Open and drain the beans.
- Mix the beans into the chili.
- Cook the chili over low to medium heat until hot and bubbly.
- Serve hot with Fritos original corn chips.
- Refrigerate or freeze any uneaten chili. To serve the frozen chili, simply allow the frozen chili to thaw in the refrigerator and then reheat on the stove in a soup pan.
Buffalo Chili Recipe © 2015 Heather Johnson
Buffalo Chili © 2015 Heather Johnson