Buffalo Chili con Carne Recipe

5 2 4
Buffalo Chili con Carne Recipe
Buffalo Chili con Carne Recipe photo by Taste of Home
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Buffalo Chili con Carne Recipe

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5 2 4
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 1 hour 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 1 hour 40 min.

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

Nutritional Facts

1 cup: 271 calories, 3g fat (0 saturated fat), 27mg cholesterol, 574mg sodium, 39g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.

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

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wasoongu User ID: 1077273 234953
Reviewed Oct. 14, 2015

"My favorite chili recipe. <3"

MY REVIEW
malzimus User ID: 4517212 4569
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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