Buffalo Hatch Chile Chili
People often confuse the difference between bison and buffalo and honestly, I’m not even sure if I know the difference! But I do know that their meat can often be found in grocery stores now and they’re often pasture raised and grass-fed animals.
Anytime I’m bored with ground beef I like to switch it up to bison/buffalo. I use them interchangeably because it seems to always come that way on the label. This chili is a great option to change things up a bit!
Hatch chiles come from Hatch, New Mexico and can usually only be found in the fall season. They have a nice kick but aren’t super hot – sort of like a bell pepper or a poblano. You can use either in place of them if necessary.
Servings: about 4-6
Ingredients:
-2 lb bison/buffalo (I found mine in the frozen section at Sprouts)
-4-5 hatch chiles (or poblanos or bell pepper if you can’t find them)
-1 cup bell peppers, diced
-1 tbsp avocado oil
-1/4 cup chili powder
-2 tbsp cumin
-1 cup water or beef broth
-15 oz fire roasted tomatoes
-15 oz tomato sauce
-Pinch of sea salt
Instructions:
1. Turn your broiler on and put the hatch chiles on a baking sheet. Let them sit under the heat until they’ve blackened and softened. Remove, peel the skin off, and dice.
2. While they’re broiling, saute your bell peppers in a large pot. Brown the meat in with the peppers. Salt a little here. Add in your diced hatch chiles.
3. Pour in the water, tomatoes, tomato sauce, cumin, and chili powder. Salt a little more. Stir everything together, cover, and reduce heat to low. Allow it to simmer for at least an hour.
4. When you’re ready to serve, crank up the heat and let some of the excess liquid cook off for about 5 minutes, stirring often. Serve with your favorite chili toppings!
Buffalo Hatch Chile Chili
Ingredients
- 2 lb buffalo/bison meat
- 4-5 hatch chiles
- 1 cup bell peppers diced
- 1 tbsp avocado or olive oil
- 1/4 cup chili powder
- 2 tbsp cumin
- 1 cup water or beef broth
- 15 oz fire roasted tomatoes
- 15 oz tomato sauce
- kosher or sea salt
Instructions
- Turn your broiler on and put the hatch chiles on a baking sheet. Let them sit under the heat until they've blackened and softened. Remove, peel the skin off, and dice.
- While they're broiling, saute your bell peppers in a large pot. Brown the meat in with the peppers. Salt a little here. Add in your diced hatch chiles.
- Pour in the water, tomatoes, tomato sauce, cumin, and chili powder. Salt a little more. Stir everything together, cover, and reduce heat to low. Allow it to simmer for at least an hour.
- When you're ready to serve, crank up the heat and let some of the excess liquid cook off for about 5 minutes, stirring often. Serve with your favorite chili toppings!
Love you’re recipe for the buffalo hatch green chili chilè!!!
I added some red onion too