I was thrilled when my husband came home from our local meat pickup yesterday with some ground buffalo meat.
I knew immediately what I was going to make with it.
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, buffalo chili or not 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 buffalo chili recipe below only takes about 15 minutes to make from start to finish assuming you have wisely prepared bulk beans ahead of time for fast meals. We like tons of beans in our buffalo chili, so feel free to reduce the amount in the recipe below if you prefer less.
2 pounds ground buffalo meat
6 cups organic strained tomatoes
8 cups presoaked/precooked kidney beans (I prefer mostly white kidney beans)
Shredded cheese of choice (optional)
Soured raw cream (optional)
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 buffalo chili immediately with shredded cheese of choice and a dollop of raw soured cream on top if desired.
Be sure to refrigerate any buffalo chili leftovers if you have any!
Love this buffalo chili recipe? Try this other variation on an old fave: lacto-fermented Sloppy Joes.
* Sally Fallon Morell, President of the Weston A. Price Foundation and my long time mentor, really enjoyed this exact buffalo chili recipe when she came to dinner at my home a few months ago.
Sarah, The Healthy Home Economist
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