Buffalo Chili {recipe}

It's finally cooled off in Texas.  My feet are freezing in the mornings, but it's a welcome change for sure.  I miss living further north and having actual seasons.  The colors don't change much around here, but it's definitely more pleasant outside.

This is a really tasty chili that I love to make once fall hits.  It's perfect for the crock pot and smells fantastic while it simmers all day.  If you like a kick to your chili, you'll have to add some hot sauce to your bowl because this is a sweet, mild dinner.

Buffalo Chili

  • 1 lb ground bison, browned
  • 1 can black beans
  • 1 can pinto beans
  • 2 cans red kidney beans
  • 1 large can diced tomatoes
  • 1/2 onion, chopped
  • 1 green pepper, chopped
  • 1 packet chili seasoning
  • extra toppings
  1. Brown the bison and drain it.
  2. Add everything to the crock pot.
  3. Cook on high for 3-4 hours or on low 6-8 hours.
  4. Dish it up and top with shredded cheddar, sour cream, chips... whatever toppings you like!
This is another quick, easy dinner to serve up before your little ones head out for a night of trick-or-treating.  I don't always make it this exact way (surprise, surprise).  Sometimes I substitute the pinto or black beans for whatever I happen to have on hand- white kidney, great northern, garbanzo.  A change of beans alters the taste a bit, but definitely doesn't ruin this recipe.  Dish up some cornbread on the side and you have a hearty, warm, tasty meal.

What's your favorite way to make chili?  I've found that Texans can be very specific about what actually constitutes chili!

Linked up at French Press, Many Waters.

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