This buffalo chili is sure to hit the spot on a cold day. I doesn’t matter if you eat paleo, primal, Weston Price or any other diet, if you eat chili you’ll love this. This is my wife’s chili recipe and I just love it every time she cooks up a big pot of it.
Making the chili
In a large pot, brown two pounds of ground buffalo. Once the meat is mostly browned (do not drain the grease), add 2 cups of broth, 1 tablespoon diced garlic, 1/2 to 1 diced onion, 1 can of diced tomatoes (leave this out if you don’t eat nightshades and add more broth if needed), 2 or 3 bell peppers diced, 1 or 2 tablespoons of chili powder, 1 tablespoon of Molasses and 2 tablespoons of coco powder.
Optional, add some chopped up liverwurst or braunschweiger to the chili. This is an easy way to start incorporating organ meats into your diet.
Bring to a boil, then turn the burner to low and let simmer. Simmer at least 20 minutes, but I prefer an hour. You could also transfer to a slow cooker and let this simmer for hours, filling your house with the smell of chili
Be sure to make a huge batch of this Buffalo Chili, then you’ll have leftovers for a few days.