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Author Notes: 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
- 1 pound buffalo stew meat, cut down into smaller cubes
- 1/4 cup almond flour / meal
- 1 onion, diced
- 2 bell peppers, diced
- 2 jalapenos, seeded and diced
- 1 cup stock of your choice
- 1 tablespoon oregano
- 1 tablespoon coriander seed
- 1 teaspoon chipotle
- 1/2 tablespoon ancho chile
- 1 tablespoon garlic powder
- 1/2 teaspoon cinnamon
- 1 1/2 cups diced tomatoes, drained
- 1 sweet potato, peeled and cubed
- oil of choice for sauteeing
- 2-3 ounces coconut milk
- 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.