Buffalo Chili con Carne Recipe

Buffalo Chili con Carne Recipe photo by Taste of Home

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This classic recipe of the American frontier is so meaty you can almost eat it with a fork. The zippy combination of ingredients is a perfect complement to the buffalo. —Donna Smith, Fairport, New York

This recipe is:

Diabetic Friendly

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Buffalo Chili con Carne Recipe

Prep: 5 min. Cook: 1 hour 40 min.

Yield: 6 Servings

5 100 105

Ingredients

1 pound cubed or coarsely ground buffalo meat
2 tablespoons canola oil
1 to 2 cups diced onion
1 to 2 cups diced green pepper
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1-1/2 to 2 cups tomato juice
1 can (16 ounces) dark red kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon salt, optional
1/2 teaspoon pepper

Directions

In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until the meat is tender. Yield: 6 servings (1-1/2 quarts).

Diabetic Exchanges: One serving (prepared without added salt) equals 2 lean meat, 2 starch, 1 vegetable; also, 271 calories, 574 mg sodium, 27 mg cholesterol, 30 gm carbohydrate, 23 gm protein, 3 gm fat.

Originally published as Buffalo Chili Con Carne in Taste of Home February/March 1994, p35

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Buffalo Chili con Carne

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Reviewed on Sep. 03, 2010 by malzimus

It has been a while since I made this but I remember only changing/adding a couple of things like leaving the green chilies out because I have young children. I remember it being very hearty, filling and tasty and the family enjoyed it! Yes, I'd make it again!