Spicy Buffalo Chili

  • smarty Posted: 11/13/08
    Worthy of a Special Occasion

    My husband at least said he liked this, but I think he liked the buffalo better than anything else. The seasonings were very muddy. It had a pretty bad flavor note in general. Not something I'll be making again, although I did like the idea of the buffalo instead of beef.

  • Lorrie1 Posted: 03/29/09
    Worthy of a Special Occasion

    I searched for this recipe after having a few uncooked beef steaks left from a dinner party. Used canned black beans and can't imagine that the recipe would benefit from cooking dried beans especially when no seasoning is added and all the liquid is drained. Otherwise, followed the recipe to the letter and found it to be a wonderfully balanced set of flavors. Spicy but not too, sweet but not too, savory in all the right ways. Nice with a sweet cornbread. My husband raved about pairing this with Three Floyds Alpha King Ale. Very good! Will definitely make again.

  • eRuthieH Posted: 03/31/14
    Worthy of a Special Occasion

    This is my go to recipe for chilli. It's the first Cooking Light I ever bought - for the cupcake recipe on the cover. I didn't like the cupcake, but have bought every Cooking Light magazine ever since because of this chilli recipe. The secret is the dark beer - don't stint on this one - I used to use Guinness Stout but now use a dark chocolate porter. I often add pureed chillis in abodo sauce for extra smokiness. This recipe is the best! Everyone in my family loves this one.


More From Cooking Light