Buffalo Hatch Chile Chili

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!

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5 from 2 votes

Buffalo Hatch Chile Chili

This chili uses unique ingredients to change up the classic chili flavor. Hatch chiles and buffalo/bison meat make up this chili.
Course: Main Course, Soup

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!
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