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
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Ingredients
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1 pound
buffalo stew meat, cut down into smaller cubes
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1/4 cup
almond flour / meal
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1
onion, diced
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2
bell peppers, diced
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2
jalapenos, seeded and diced
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1 cup
stock of your choice
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1 tablespoon
oregano
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1 tablespoon
coriander seed
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1 teaspoon
chipotle
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1/2 tablespoon
ancho chile
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1 tablespoon
garlic powder
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1/2 teaspoon
cinnamon
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1 1/2 cups
diced tomatoes, drained
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1
sweet potato, peeled and cubed
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oil of choice for sauteeing
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2-3 ounces
coconut milk
Directions
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Toss the buffalo in a bowl with the almond flour and set to one side.
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Take a medium saucepan and heat enough oil to saute your veggies. Once hot enough, add the onion and peppers.
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Soften the onion and peppers slightly before adding your spices; continue to heat until you can smell the spices.
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Add the buffalo to the pan and stir before adding the diced tomatoes and stock.
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Turn heat down to low and allow to reduce for 30 - 45 minutes.
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Now cover and allow to simmer until tender; approximately 4 hrs.
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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.
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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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