Cheyenne Buffalo Chili
A thick, smoky chili made with ground bison, pinto beans, and a blend of chiles, simmered until deeply flavored. It's a common cook-off entry and cold-weather staple across southeast Wyoming.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Large pot or Dutch oven
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 16
- carbs
- 30
- protein
- 28
- calories
- 380
Instructions
- 1
Cook the ground bison in a large pot over medium-high heat, breaking it apart. Drain any extra fat if needed.
- 2
Add the onion and garlic. Cook until softened.
- 3
Stir in the chili powder and cumin. Cook for 1 minute until fragrant.
- 4
Add the diced tomatoes, beans, and broth. Bring the mixture to a gentle bubble.
- 5
Cover the pot and simmer for 1 to 1.5 hours, stirring occasionally, until thickened.
- 6
Season with salt to taste.
- 7
Serve hot topped with shredded cheddar cheese.
Chef's tips
Brown the bison well without crowding the pot. Bison has less fat than beef and will steam if crowded.
Storage
Refrigerate up to 5 days; freezes well up to 3 months.
Reheating
Reheat gently on the stovetop, adding a splash of broth if too thick.
Common mistakes to avoid
- •Crowding the pot when browning, which steams the meat instead of browning it
- •Simmering uncovered for too long and drying out the chili
Serving suggestions
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