High Plains Buffalo Chili

Similar in flavor to beef and with less saturated fat, buffalo makes an excellent choice for chili. Stirring in the cornmeal at the end yields a distinct taste and texture.


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 216
Caloriesfromfat 23 %
Fat 5.4 g
Satfat 1.7 g
Monofat 2 g
Polyfat 0.7 g
Protein 25.9 g
Carbohydrate 15.6 g
Fiber 2.9 g
Cholesterol 55 mg
Iron 3.7 mg
Sodium 603 mg
Calcium 31 mg


1 teaspoon canola oil
1 1/2 cups chopped onion (about 1 large)
2 garlic cloves, minced
1 1/2 pounds lean ground buffalo
2 tablespoons New Mexican chile powder
1/2 teaspoon ground red pepper
3 1/2 cups water
2 cups diced peeled baking potato (about 8 ounces)
2 tablespoons tomato paste
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce
1/2 teaspoon dried rubbed sage
1 tablespoon stone-ground cornmeal


1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic to pan; sauté 5 minutes or until tender. Add buffalo; cook 5 minutes or until browned, stirring to crumble. Stir in chile powder and pepper.

2. Add 3 1/2 cups water, potato, and next 5 ingredients (through sage) to pan; bring to a boil. Reduce heat, and simmer 50 minutes or until potato is very tender. Stir in cornmeal; cook 5 minutes, stirring occasionally.