Quarterback Buffalo Chili

Quarterback Buffalo Chili

  • Prep:
  • Cook Time:
  • Total:
  • Serving: 8

Lean and flavorful, ground buffalo is a hearty and healthy base for this spicy, thick chili. Lean ground beef is a fine substitute if buffalo is unavailable.


  • 3 poblano chiles, roasted, stems removed
  • 1 tablespoon vegetable oil
  • 2 pounds ground buffalo (bison)
  • 1 onion, chopped
  • 4 garlic cloves, finely chopped
  • 2 jalapenos, seeded, minced
  • 1 red bell pepper, seeded, chopped
  • 1 teaspoon salt
  • 1 (28-ounce) can roasted diced tomatoes
  • 1 (28-ounce) can tomato sauce
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder
  • 2 (15-ounce) cans black beans, rinsed, drained
  • 1 cup chopped fresh cilantro, divided
  • Shredded manchego or jack cheese
  • Chopped green onions


  1. Place poblano chiles in a blender or food processor and puree, adding a bit of water, if necessary, until smooth. Set aside.
  2. Heat oil in a large heavy saucepan over medium heat. Brown brown buffalo, breaking it up with a spatula.
  3. Add onion, garlic, jalapenos, bell pepper and salt. Cook, stirring often, for about 10 minutes.
  4. Add the tomatoes, tomato sauce and spices. Cook, stirring, 1 minute or until fragrant. Stir in the chile puree, black beans and half the cilantro.
  5. Reduce heat to low, cover pan, and simmer for 1 hour. Season to taste.
  6. Serve with cheese and green onions.


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