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.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 23%
  • Fat: 5.4g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.7g
  • Protein: 25.9g
  • Carbohydrate: 15.6g
  • Fiber: 2.9g
  • Cholesterol: 55mg
  • Iron: 3.7mg
  • Sodium: 603mg
  • Calcium: 31mg


  • 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. 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. 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.
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