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The Speckled Palate
September 19, 2014

Beef and Buffalo Chili

Last Updated on

Slightly spicy and completely comforting Beef and Buffalo Chili is a new favorite in our household! This homemade chili, made with simple, flavorful ingredients, is perfect for a crowd or the family as a homey weeknight meal. Chipotle chile powder adds spice while two different kinds of meat elevate this chili recipe! Beef and Buffalo Chili is perfect for crisp fall and winter weather and serves as a bowl full of comfort during chilly months!

Beef and Buffalo Chili // The Speckled Palate

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While it’s still entirely too warm in North Texas for my liking, I’m dreaming of autumn.

Wearing boots and bulky sweaters like it’s my job.

Crisp fall breezes and feeling them on long walks.

Sipping all kinds of apple and pumpkin drinks.

Whipping up treats using the same seasonal ingredients.

And eating all kinds of comfort food.

Beef and Buffalo Chili // The Speckled Palate

I don’t know what it is, but the cooler temperatures bring me back to foods that make me feel warm and cozy inside.

Chili is one of those foods.

This Beef and Buffalo Chili? It fits the bill perfectly.

It’s meaty and filling without being overly heavy. It packs a bit of a punch, heat-wise. It feeds a crowd (perfect if you’re planning a party!) And it simmers on the stove for hours, so the ingredients are incredibly melded and delicious by the time you eat. Serve this with some cornbread, and you’re gold!

Beef and Buffalo Chili // The Speckled Palate

Beef and Buffalo Chili Tips

  • If you can’t find lean buffalo at your grocery, purchase two pounds of lean beef instead.
  • The chipotle chile powder is what makes this chili so special and adds heat, along with the jalapeno. I’ve included a link here and in the recipe so you can order some for yourself in case you can’t find it in stores.
  • A solid Dutch Oven is key for cooking this goodness low and slow!

Slightly spicy and completely comforting Beef and Buffalo Chili is a new household favorite in our household! | Beef Chili | Buffalo Chili | Homemade Chili | Beanless Chili | Chili without Beans | Spicy Chili Recipe | Winter Recipe | Comfort Food

Want to try a different kind of chili? We love Chili Cornbread Pot PiesShiner Bock Chili and Chili Cheese Biscuits.

Interested in making this goodness?

Here’s how you can make it…

Beef and Buffalo Chili
Yield: 10 servings

Beef and Buffalo Chili

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes

Slightly spicy and completely comforting Beef and Buffalo Chili is a new favorite in our household! This homemade chili, made with simple, flavorful ingredients, is perfect for a crowd or the family as a homey weeknight meal. Chipotle chile powder adds spice while two different kinds of meat elevate this chili recipe! Beef and Buffalo Chili is perfect for crisp fall and winter weather and serves as a bowl full of comfort during chilly months!

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 medium yellow onions, chopped (about 2 ¼ cups)
  • 1 large green bell pepper, chopped (about 1 ½cups)
  • 1 jalapeño pepper, chopped
  • 6 garlic cloves, minced
  • 3 teaspoons ground chipotle chile powder
  • 1 teaspoon chili powder
  • 2 teaspoons kosher salt
  • 2 teaspoons dried oregano, (4 teaspoons if using fresh)
  • 2 tablespoons tomato paste
  • 1 lb. 92% lean ground beef
  • 1 lb. 90% lean ground buffalo
  • 24 oz. brown ale
  • 28 oz. peeled tomatoes
  • 28 oz. crushed tomatoes

Instructions

  1. Heat the olive oil in a large Dutch oven over medium-high heat.
  2. Add the onion, bell pepper, garlic, chipotle chile powder, chili powder, salt and oregano and cook, stirring, until fragrant.
  3. Stir in the tomato paste, and cook for 5 minutes, stirring constantly.
  4. Add the ground beef and buffalo, breaking it up with a wooden spoon into smaller pieces. Cook until the meat is browned.
  5. Pour in the brown ale and simmer until it has reduced by half.
  6. Add the peeled tomatoes to the chili, using the back of a wooden spoon to break up the large tomatoes into smaller pieces. Add the crushed tomatoes. Bring the mixture to a boil.
  7. When the chili reaches a boil, turn down the heat. Simmer partially covered for at least 2 hours over low heat. (Honestly, the longer this cooks, the better.)
  8. Serve warm with the garnish of your choosing, and enjoy hot!

Nutrition Information:

Yield:

10 bowls

Serving Size:

1

Amount Per Serving:Calories: 326 Total Fat: 16g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 78mg Sodium: 661mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 3g Sugar: 7g Sugar Alcohols: 0g Protein: 27g
Nutrition facts are an estimate and not guaranteed to be accurate.

What kind of food do you crave as the seasons change?

Have you tried this chili? Leave a comment and star rating below to let me know what you think!

12 Comments

  1. Heather @ Divas Run for BLing

    I love chili. In the fall, I get my crockpot out and make chili, brunswick stew and soups to my heart’s content. I freeze them in small containers and have dinners and lunches all winter long. Thanks for the recipe

    • Erin

      Slow cooker chili is awesome! In fact, it was one of our friends who suggested chili last weekend that inspired this recipe…

      I’ve never heard of Brunswick stew? What is this?!

      And like you, I love to freeze the soups and stews I make in the fall and winter so I can enjoy them throughout the cold months. Something about warm soup is just so comforting.

  2. Erini

    I’ll take 5 bowls! This looks amazing!! 🙂 I love chili, but tend to always make the non-chili chili (aka with beans)… But that’s mostly because I’m more likely to have beans on hand than I am meat. With fall coming up, I’m getting more and more in the mood for hearty foods.

    • Erin

      Thanks, Erini!

      I love chili, too, and will generally make non-chili chili because we ALWAYS have beans on hand. However, if you get your hands on some ground beef and buffalo, it’s well worth the trouble because this chili is so warm and comforting and delicious. In fact, I can’t wait for the weather to get cold so I can make up another batch!

  3. Alli

    I cannot wait to try this! I’ve never had chili because in the non-Texas world chili always has beans and I’m very allergic to all legumes. I have been searching forever for a Texas all beef chili recipe and this one looks so good.

    • Erin

      YAY! I really hope you like this, Alli! I’d actually never made chili WITHOUT beans (because I’m not from Texas even though I now live here), and this was just as hearty and delicious.

      When you give this a shot, let me know what you think! I’m curious if you’ll like the recipe and chili, in general!

  4. Thalia @ butter and brioche

    Love chilli! This looks delicious and so hearty and perfect for the weather right now, great recipe Erin!

  5. MJ @ Daisy & June

    I L O V E chilli! This looks like a delicious twist on tradional chilli. I think my husband would like this one, he is so picky but this sounds like its right up his alley. Also I love your chilli pot!

  6. Kristin

    This is SO perfect for the chilly fall evenings that are headed our way!

  7. Pingback: Honey Jalapeño Cornbread Muffins » The Speckled Palate

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