Buffalo Chili

Buffalo Chili


2 tbsps. olive oil

2 lbs. ground buffalo

2 medium white onion, diced

3 tbsps. Muir Glen® Tomato Paste

1 12-oz bottle dark beer

1/4 cup bourbon

2 tbsps. brown sugar

1 tbsp. chili powder

1 tsp. ground cumin

2 tsps. Worcestershire sauce

1 tsp. kosher salt

1 tsp. ground black pepper

1/2 tsp. ground cinnamon

1 15-oz can black beans, drained and rinsed

1 15-oz can pinto beans, drained and rinsed

1 15-oz can kidney beans, drained and rinsed

1 28-oz can Muir Glen® Organic Diced Tomatoes

2 cups frozen sweet corn

Food Should Taste Good ® Tortilla chips

Sour cream, garnish

Grated cheese, garnish

Fresh chives, garnish

Prep time: 15 minutes  |  Total time: 55 minutes

A perfect way to feed a crowd on a cold winter day. Recipe by Nick Evans.

Preparation & Directions

  1. Add ground buffalo and brown well. Use a sturdy spoon to break up buffalo as it browns. Cook for about 6-8 minutes.

  2. Add onions to buffalo and cook until they start to soften, about 3 minutes.

  3. Add Muir Glen® Tomato Paste, beer, bourbon, chili powder, cumin, Worcestershire sauce, salt, pepper, and cinnamon and stir well to combine. Cook for a few minutes so alcohol cooks off.
  4. Add beans and Muir Glen® Organic Diced Tomatoes, plus about 2 cups of water. Bring chili to a simmer, turn heat down to low, and simmer, partially covered, for 45 minutes, or longer, until it reaches desired consistency. If it gets too thick at any point, add more water.

  5. Stir corn in five minutes before serving and taste chili for seasoning. Feel free to adjust seasoning to your liking before serving. You might want an extra pinch of salt, pepper, or spices.

Serve chili with tortilla chips and piled high with garnishes.