This is a traditional Native American recipe is adapted from the Mitsitam Cafe at the Smithsonian National Museum of the American Indian. This rich, flavorful chili is low in fat and serves a crowd. For a less spicy (and more kid-friendly) version, omit chipotle chiles and reduce chili powder to 1-2 tablespoons. Pairs well with sweet potato biscuits, corn bread, or traditional fry bread.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
1 yellow onion, chopped
1 green bell pepper, chopped
2 chipotle chiles en adobe, minced
3 cloves garlic, minced
¼ cup chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
In a medium bowl, combine onion, bell pepper, chiles, garlic, and spices. Stir to combine and set aside.
2 tablespoons canola oil
1 pound ground buffalo
In a Dutch oven or large stock pot, heat oil over medium heat until simmering. Sauté ground buffalo, breaking it up with a spoon, until browned.
reserved onion-pepper mixture
Add reserved onion-pepper mixture and sauté over medium heat until onion is translucent, about 3 to 5 minutes.
822g / 28 ounces diced tomatoes
439g / 15 ounces pinto beans, cooked or canned and rinsed
1 cup tomato puree
1 cup beef stock
1 cup water
Add diced tomatoes, pinto beans, tomato puree, beef stock, and water. Increase heat to high and bring to a boil.
Reduce heat to a simmer and cook, uncovered, for 30 minutes.
2 tablespoons tomato paste
Add tomato paste and stir to combine. Simmer for 30 additional minutes.
60h / ½ cup masa harina flour
salt and pepper, to taste
While stirring, slowly add masa harina to thicken chili. If chili becomes too thick, add additional water or beef stock in 2 tablespoon increments. Season with salt and pepper to taste.
Simmer for 5 additional minutes and serve with sour cream and shredded cheese.
From MakeBetterFood.com. . (makebetterfood.com/recipes/buffalo-chili/). Adapted from The Mitsitam Cafe Cookbook. (p. 63)
15 ounces pinto beans, cooked or canned and rinsed
1 cup tomato puree
1 cup beef stock
1 cup water
2 tablespoons tomato paste
½ cup masa harina flour
salt and pepper, to taste
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In a medium bowl, combine onion, bell pepper, chiles, garlic, and spices. Stir to combine and set aside.
In a Dutch oven or large stock pot, heat oil over medium heat until simmering. Sauté ground buffalo, breaking it up with a spoon, until browned.
Add reserved onion-pepper mixture and sauté over medium heat until onion is translucent, about 3 to 5 minutes.
Add diced tomatoes, pinto beans, tomato puree, beef stock, and water. Increase heat to high and bring to a boil.
Reduce heat to a simmer and cook, uncovered, for 30 minutes.
Add tomato paste and stir to combine. Simmer for 30 additional minutes.
While stirring, slowly add masa harina to thicken chili. If chili becomes too thick, add additional water or beef stock in 2 tablespoon increments. Season with salt and pepper to taste.
Simmer for 5 additional minutes and serve with sour cream and shredded cheese.
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