As the weather turns cold, my thoughts drift to hearty soups and stews, something filling and warm, healthy and hardy. I keep hearing how buffalo/bison is as a good source of low fat protein; and really flavorful. I decided to try it by adapting my usual turkey chili recipe with some grass fed, organic buffalo meat. It turned out to be a great choice and is rapidly becoming a favorite in our house. This is the kind of recipe that is so interchangeable; use whatever beans, veggies and toppings that you love and have on hand.
It is a perfect meal to put together on a weeknight or make it for a crowd on game day!
This Buffalo Chili recipe makes 8 cups which is about 5-6 servings and keeps really well for leftovers. It is a perfect meal for making ahead and freezing. Simply thaw and reheat. Serve with salad or bread and a glass of Pinot Noir! Done!