Buffalo Chili.

Buffalo Chili.

2 cups dry pinto beans

2 lbs lean ground bison (or beef)

½ cup chopped onion

2 tsp sunflower oil

2, 14 oz cans whole tomatoes with liquid

2 quarts water

1 tsp salt

1 clove garlic, crushed

2-4 roasted Anaheim chilies (mild or hot) peeled, seeded, and chopped

1 packages Chugwater Chili Brand seasoning or 3 Tbsp of your favorite chili seasoning

Wash and sort beans. Soak beans overnight in water. Drain. Saute onion in oil until tender; then add ground buffalo; brown until no pink remains. Put meat mixture into a stock pot.  Add beans, tomatoes, water, salt, garlic, chilies, and Chugwater Chili brand seasoning.  Bring to a boil, then turn down to simmer until beans are tender- usually 4-6 hours. Can also be cooked in a crockpot on low for 6-8 hours. 

Top with onions and shredded cheese.  Freezes well.

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