I was thrilled when my husband came home from our local meat pickup yesterday with some ground buffalo meat.
Score!
I knew immediately what I was going to make with it.
Buffalo chili!
Ground buffalo is nothing short of sensational in chili. It gives it a slightly different taste from regular chili made with ground beef or even half ground pork, half ground beef which is another variation I typically use.
I make a lot of chili in our home as it is something that the entire family enjoys and which is suitable for quick, heat up meals in the convection or toaster oven (no microwaves please!) before sports practice or even an afternoon snack after school.
The key to really good chili besides quality meat is the beans. You must soak them for 24 hours before cooking to ensure that they are fully digestible and won’t cause any gas or discomfort. Click here for a video how to where I show how to properly soak different types of beans if this traditional cooking concept is new to you.
I keep large containers full of presoaked and precooked beans in the freezer at all times so that a huge pot of amazing chili is only minutes away.
I prefer at least half white kidney beans (cannellini beans) and the rest red kidney beans for chili. The little bit of color variation is appealing in the dish I think and visual appeal is a big part of relishing the overall food experience.
Eating is not just about nutrition, after all. It is also about enjoyment, community, and family time well spent together at the dinner table.
The recipe below only takes about 15 minutes from start to finish assuming you have wisely prepared bulk beans ahead of time for fast meals. We like tons of beans in our chili, so feel free to reduce the amount in the recipe below if you prefer less.
Buffalo Chili
Serves 8-10
Prep time: 15 minutes
Ingredients
2 pounds ground buffalo meat
6 cups organic strained tomatoes
8 cups presoaked/precooked kidney beans (I prefer mostly white kidney beans)
Sea Salt
Shredded cheese of choice (optional)
Soured raw cream (optional)
Instructions
Brown the buffalo meat in a large pot. When just browned, add strained tomatoes and beans. Simmer until thoroughly hot for about 10 minutes.
Stir in 2-3 TBL of chili powder, testing as you go to ensure you achieve the right level of spiciness for your taste.
Add sea salt to taste.
Serve immediately with shredded cheese of choice and a dollop of raw soured cream on top if desired.
* Sally Fallon Morell, President of the Weston A. Price Foundation and my long time mentor, really enjoyed this exact chili recipe when she came to dinner at my home a few months ago.
Sarah, The Healthy Home Economist
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{ 17 comments… read them below or add one }
This looks really yummy! I have a question about split peas and lentils. I soaked yellow split peas in ACV for about 9 hrs then used them in a soup but they were still crunchy? Do you know why this would be? I cooked the same split peas without soaking and they were nice and soft. Do lentils need soaking as well?
Split peas should be soaked with a pinch of baking soda, not apple cider vinegar. This should work better for you. See my video (link in post) to know when to soak with what.
Sarah, TheHealthyHomeEconomist\’s last post: 15 Minute Buffalo Chili
Yes, buffalo meat is a definite score! We love buffalo chili, especially with kidney beans–YUM!
Judy@Savoring Today\’s last post: A Heart Healthy Diet: What and Whom Do You Believe?
Such an excellent flavor combination .. I highly agree!
Sarah, TheHealthyHomeEconomist\’s last post: 15 Minute Buffalo Chili
Sarah, would you go through the same process with beans that haven’t been dried? We are able to get fresh beans at our Farmer’s Market during the summer months. I have been putting them directly into the freezer but wonder if I should go through the soaking step first. Am concerned they might turn to mush.
Yes, they need to be soaked before you eat them regardless to eliminate the antinutrients that cause indigestibility and gas. Even if you’ve not noticed any issues digesting unsoaked beans, try soaking them anyway before cooking as you will probably find that they fill you up much more and stay with you longer when you soak them due to much improved absorption.
Sarah, TheHealthyHomeEconomist\’s last post: 15 Minute Buffalo Chili
Sarah,
Do you think you could freeze this chili after you make it even though the beans were previously frozen. I also make my beans in bulk and freeze.
Yes, I do this all the time. I’ll freeze the chili in quart containers. The ultimate in fast food!
Sarah, TheHealthyHomeEconomist\’s last post: 15 Minute Buffalo Chili
Where did you get the buffalo meat? I live in FL (Jacksonville) and haven’t seen buffalo meat anywhere else other than Whole Foods. Pleaseeee let me know…..
What? No onions?!
My kids don’t like onion in their chili.
Sarah, TheHealthyHomeEconomist\’s last post: 15 Minute Buffalo Chili
I would probably add some cayenne pepper because my hubby is from Texas and prefers chili on the spicy side… great recipe!
I read here and in Nourishing Traditions not to reheat vegetables that have been cooked and stored. Are tomatoes an exception? We’re on GAPS and it’s been a struggle figuring out how much veggies to cook at each meal. We can’t afford to throw away food but I also don’t want the kiddos to go hungry. (And raw veggies are really hard on my youngest yet.) Anyway, something I’m trying to adjust to with veggies! What do you think?
Thanks for the idea of freezing beans after soaking…that is going to be a life changer!
Hi Sarah,
This looks great, thank you for all the wonderful work you do! It sounds like you are saying that you are able to freeze beans that have been soaked for 24 hours? Is that true for all kinds of beans? Also, what is the difference between soaking and sprouting in terms of nutrients? Can you freeze sprouted legumes, such as lentils? We are trying to eat more beans to save money, but I am new to this and am trying to figure out how to save time while still preparing each kind of legume properly.
Thanks!
where do you get your meat and dairy from? we live in dade city and are lookinf for a place, if you want ot email me it is tblindenmuth@hotmail.com or private messafe me on FB please if you don’t want the info on here….thank you!
I was wondering where you get your meat and dairy also. I don’t live in Tampa, but my parents do. Thanks.
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