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Buffalo Chili

Buffalo Chili

Yum—perfect for watching the game at home or tailgating.

Makes 8 to 10 servings (1 cup each)


  • 1½ tablespoons olive oil

  • ½ medium white onion

  • 2 celery stalks, diced

  • 1 garlic clove, minced

  • 1 pound ground buffalo meat

  • 2 tablespoons chili powder

  • 1½ teaspoons smoked paprika

  • ½ teaspoon dried oregano

  • ½ teaspoon cayenne

  • ½ teaspoon ground cumin

  • 1 teaspoon pink Himalayan salt

  • ½ teaspoon freshly ground black pepper

  • 1 (28-ounce) can crushed tomatoes

  • 2 cups vegetable broth

  • 1 green bell pepper, chopped

  • 1 tablespoon chopped green onions

  • Avocado chunks, for serving


  1. In a large pot, heat the oil over medium-low heat. Add the onion, celery, and garlic and sauté until the onion is translucent. Add the meat, breaking it up into small pieces with a spoon as it cooks. Stir in the chili powder, paprika, oregano, cayenne, cumin, salt, and black pepper and cook until the meat is evenly browned about 6 minutes.

  2. Add the tomatoes, broth, and bell pepper and stir. Bring to a boil. Reduce the heat to low, cover, and simmer for 20 to 30 minutes to allow the flavors to develop.

  3. Serve with avocado chunks alongside, and enjoy!

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