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Buffalo Chili con Carne Recipe

Buffalo Chili con Carne Recipe

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
TOTAL TIME: Prep: 5 min. Cook: 1 hour 40 min. YIELD:6 servings


  • 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


  • 1. 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).

Nutritional Facts

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.

Reviews for Buffalo Chili con Carne

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Reviewed Oct. 14, 2015

"My favorite chili recipe. <3"

Reviewed Sep. 3, 2010

"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!"

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