Make Ahead

Buffalo and Sweet Potato Chili

October 28, 2012
0 Ratings
  • Serves 4
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

What You'll Need
  • 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
  1. Toss the buffalo in a bowl with the almond flour and set to one side.
  2. Take a medium saucepan and heat enough oil to saute your veggies. Once hot enough, add the onion and peppers.
  3. Soften the onion and peppers slightly before adding your spices; continue to heat until you can smell the spices.
  4. Add the buffalo to the pan and stir before adding the diced tomatoes and stock.
  5. Turn heat down to low and allow to reduce for 30 - 45 minutes.
  6. Now cover and allow to simmer until tender; approximately 4 hrs.
  7. 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.
  8. Optional step: to make the chili more creamy and balance the heat, add coconut milk and bring to a simmer before serving.

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