Entree: United States – Wyoming (Rocky Mountain United States) – Buffalo Chili

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) ground buffalo (bison), lean
- 1 medium yellow onion, diced, approx. 150 g
- 1 medium green bell pepper, diced, approx. 150 g
- 3 cloves garlic, minced, approx. 9 g
- 2 tbsp (30 g) tomato paste
- 1 (14 oz) can diced tomatoes, undrained, 400 g
- 1 cup (240 ml) low-sodium beef or buffalo stock (or water)
- 1 (15 oz) can kidney beans, drained and rinsed, 425 g
- 1 (15 oz) can pinto beans, drained and rinsed, 425 g
- 1 cup (150 g) frozen or canned corn kernels, drained if canned
- 2 tbsp (16 g) chili powder (use a blend with ancho or New Mexico-style chile if available)
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1 tsp (1 g) dried oregano
- 1/4 tsp (0.5 g) cayenne pepper, or to taste
- 1 to 1 1/2 tsp (6–9 g) kosher salt, to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (8 g) masa harina (corn flour) or cornmeal (optional, for thickening)
- 1 tsp (4 g) brown sugar (optional, to balance acidity)
- 1 tbsp (15 ml) fresh lime juice
- 4 oz (115 g) sharp cheddar cheese, shredded (for serving)
- 1/2 cup (120 g) sour cream or plain Greek yogurt (for serving)
- 2 green onions, thinly sliced, approx. 20 g (for serving)
- 1/4 cup (15 g) chopped fresh cilantro (optional, for serving)
- Tortilla chips or warm cornbread, for serving (optional)

Instructions

Short Description:
A hearty Rocky Mountain-style chili made with lean ground buffalo (bison), local-style chili spices, beans, and sweet corn for a filling main course. Simmered until thick and served with classic chili toppings.

Regional Notes:
This Wyoming version highlights lean ground buffalo, which gives a slightly sweeter, leaner profile than beef, and uses a straightforward chili spice blend with local dried chili influence rather than heavy tomato sweetness. Beans and corn are included to make the chili a complete, rustic mountain meal suitable for cold Wyoming nights.

1. Heat oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
2. Add ground buffalo and break up with a spoon; brown until no longer pink, about 6–8 minutes. Transfer browned meat to a plate, leaving drippings in the pot.
3. Add diced onion and bell pepper to the pot and cook over medium heat until softened, 5–7 minutes. Stir in garlic and cook 30 seconds until fragrant.
4. Stir in tomato paste and cook 1 minute to deepen flavor. Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper; toast the spices 30–45 seconds while stirring.
5. Return the browned buffalo to the pot. Add diced tomatoes with their juices and stock, scraping up any browned bits from the bottom of the pot.
6. Bring to a simmer, then reduce heat to medium-low. Cover partially and simmer gently for 20 minutes to meld flavors.
7. Stir in drained beans and corn, then simmer uncovered another 10–15 minutes to thicken. If you prefer a thicker chili, mix masa harina with 2 tbsp (30 ml) water to form a slurry and stir into the chili; simmer 5 more minutes. Taste and adjust salt, pepper, and cayenne.
8. Stir in brown sugar (if using) and lime juice just before serving to brighten the flavors.
9. Ladle chili into bowls and top with shredded cheddar, a dollop of sour cream or yogurt, sliced green onions, and cilantro if desired. Serve with tortilla chips or warm cornbread on the side for a complete meal.