The perfect combination of sweet and heat! This is a great winter warming dish which makes the most out of the buffalo's leanness but it can of course also be made with beef, too. This was the first dish I ever made with buffalo and certainly not the last. —meatified
What You'll Need
buffalo stew meat, cut down into smaller cubes
almond flour / meal
bell peppers, diced
jalapenos, seeded and diced
stock of your choice
1 1/2 cups
diced tomatoes, drained
sweet potato, peeled and cubed
oil of choice for sauteeing
Toss the buffalo in a bowl with the almond flour and set to one side.
Take a medium saucepan and heat enough oil to saute your veggies. Once hot enough, add the onion and peppers.
Soften the onion and peppers slightly before adding your spices; continue to heat until you can smell the spices.
Add the buffalo to the pan and stir before adding the diced tomatoes and stock.
Turn heat down to low and allow to reduce for 30 - 45 minutes.
Now cover and allow to simmer until tender; approximately 4 hrs.
When the meat is almost at the stage where it begins to fall apart, add your diced sweet potato and simmer for another half an hour.
Optional step: to make the chili more creamy and balance the heat, add coconut milk and bring to a simmer before serving.