Buffalo Chili

Buffalo (bison) chili is leaner, slightly sweeter, and far more grass-fed-tasting than the beef version. The meat has only about a third of the fat of regular ground beef, which means a brighter, cleaner flavor profile that lets the spices shine. The deep three-pepper layering here (green bell, red bell, plus jalapenos and green chiles) builds heat without burying the meat under sauce.

Buffalo cooks differently from beef. It’s done at a lower temperature, around 145°F (63°C) internal for ground, and it dries out fast at higher heat. Sauté it in oil over medium heat (not high) and break it up gently with a wooden spoon. Aggressive browning will toughen the lean meat.

The flour-with-the-meat trick is a working cowboy chili technique. Dusting the meat with flour before adding the liquid creates a built-in roux that thickens the chili to that proper stick-to-your-ribs consistency without needing cornstarch later.

Half a cup each of paprika and chili powder sounds like a lot, and it is. This is for six pounds of meat. Don’t scale down without scaling the entire recipe; the spice ratio is what defines this chili’s character.

Chef Tips

• Toast the cumin seeds whole in a dry skillet then grind for the deepest flavor. Pre-ground cumin loses essential oils within weeks.
• Use smoked paprika in place of regular for a campfire feel that pairs beautifully with buffalo’s natural game character.
• The chili thickens further as it sits. If it looks loose at the one-hour mark, simmer uncovered an extra 15 minutes.
• Make a day ahead. Buffalo chili improves overnight as the strong spice flavors marry.

Variations

• Stir in a square of dark chocolate or a tablespoon of cocoa for mole-style depth.
• Add a bottle of dark beer (porter or stout) in place of part of the water for richer body.
• Top with diced avocado, sour cream, and chopped red onion for serving.