Buffalo Chili

Serves 6
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spice grinder

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Buffalo Chili with black beans and homemade chili powders.



1/4 Cup olive oil
2 pounds buffalo (or beef) roast, trimmed of any large fat pieces and cut into 1/2 inch cubes
Salt, pepper, and a pinch of all-purpose flour
1 large red onion, diced
5 cloves garlic, crushed
4 Tablespoons chili powder (I made a blend of ancho and New Mexico chilis.)
1 Tablespoon ground cumin (roasted whole seeds are awesome)
1 bottle dark beer
2 Cups water (Bobby recommends chicken stock, but I think water makes the chili flavor really do all the talking.)
1 (28 ounce) can stewed, crushed tomatoes
4 chipotle peppers, diced (optional)
1 Tablespoon honey
1 Cup dried black beans or 2 Cups cooked
1 lime, juice only
Chips for dippin'

Cumin Cream:

1 Tablespoon toasted cumin seeds, crushed (you can use ground if that's all you have)
1 Cup sour cream or creme fraiche
Salt and pepper

Guacamole: (or avocado relish as Bobby calls it...)

2 avocados
1/2 red onion, diced
1 jalapeno, finely diced
Lime juice
Chopped cilantro
Salt and pepper


1) Cut roast into cubes and toss it lightly with 1 Tablespoon of flour and salt and pepper.

2) Heat up oil over high heat in a large pan with a lid. Once your oil is hot, brown the meat in batches and let it brown nicely on all sides for just a few minutes. The goal here isn’t to cook the meat, it’s just to brown it a bit and get some flavors going in the pan.

3) After a few minutes, remove all meat and set it aside. Take your pan off the heat until you’re ready to make your chili so all the bits of flavor in the pan don’t actually burn. Don’t wash your pan though!

4) For chili powder, split each pepper in half (remove the seeds and stems) and roast in a 200 degree oven for about 30-40 minutes. Let them cool for a few minutes. Give the roasted peppers a whirl in your spice grinder.

5) Put the pan back on the stove with about 4 Tablespoons of oil. Add red onions and start to cook them down. After a few minutes add garlic. After another minute or so add all chili powders and cumin!

6) Add your full bottle of beer. Open a beer for you. You deserve it.

7) Stirring pretty steadily, let the beer cook down in your onions and chili for about 10 minutes. It should reduce by about half.

8) Add your buffalo/beef back to the mix and then add all your other ingredients except the beans. Give it a good stir and bring it to a simmer.

9) Let this cook down on low heat, covered, for about 45 minutes. Give it a stir every 15 minutes or so.
Note: If you look at Bobby’s original recipe it says to add 5 Cups of liquid. If I would have done that, I would’ve made buffalo soup. Basically, I’d recommend adding enough water to just barely cover your meat and veggies.

10) For the Creme Fraiche (you could substitute sour cream) stir in a Tablespoon or so of cumin and stick it back in the fridge until you need it.

11) For the “Avocado relish” also known as guacamole, mix everything up in a bowl!

12) Once chili has cooked for about 45 minutes, uncover it and add beans and continue to cook it for another 15 minutes or so until it is nice and thick.

13) Taste it! What does it need? More heat? More salt? Adjust it accordingly. Serve it with a big scoop of avocado and cumin cream with lots of chips for dipping!