Buffalo Bill’s Chili
Easter week was a busy week as I’m sure it was for many of you. I hosted a cascarones-making party Friday night and made dinner for a houseful of adults and children. Then we hosted Easter Sunday in our home for my extended family, so as you can imagine it was a busy week prepping, cleaning, and cooking. I love entertaining but admit I tend to go a little overboard. I just can’t help it — I’m a bit of a perfectionist when it comes to hosting something. I blame it on my creative-artsy side, oh yeah and pinterest.
Luckily the weather was warm over the weekend, but earlier that week it was a typical cold and snowy Colorado spring day. I had to run to the grocery store to shop in preparation for everything and my hubby offered to take over the reigns and cook dinner. I don’t think I said yes fast enough. When I arrived home, dinner was made, and it smelled fantastic. He made a big pot of chili — perfect for the weather. It was super flavorful and spicy, but not too spicy that our kids couldn’t enjoy it. The cutest thing was asking my hubby where he found the recipe. He said he made it up and even had all the notes to prove it. He wrote it all down for me so that I can share it on the blog. I am so proud of my recipe-developing hubby.
This chili is made with ground buffalo, kidney beans, tomatoes, and a variety of chili powders. The chile (chile with an “e”), I grew up eating is made with chorizo, ground beef, pinto beans, and red chile sauce, so this recipe is completely different. I was surprised how quickly he made this dish and how delicious it was.
Here’s to hoping my hubby can develop more recipes for me to share. All I had to do was come home, snap some pictures, and dig in. For an easy and comforting weeknight dinner I encourage you to try my husband, Bill’s chili with a side of quesadillas. I know you’ll love it as much as we did.
Buffalo Bill’s Chili
- 1 ½ pounds ground buffalo or lean ground beef, or turkey
- 2 (26-ounce )cans kidney beans
- 2 (14.5-ounce )cans fire-roasted tomatoes
- 2 (14.5-ounce) cans tomato sauce
- 1 tablespoon ancho chili powder
- 1 tablespoon cumin
- ½ tablespoon paprika
- ½ tablespoon cayenne pepper
- 1 tablespoon sugar
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- ½ tablespoon onion powder
- 2 bay leaves
- Shredded Colby cheese
- 1 large white onion, chopped
- 1 jalapeño pepper, sliced (optional)
- Spray a large pot with nonstick cooking spray and set on moderately high heat until hot but not smoking. Add the meat and brown for about 10 minutes.
- Add beans, tomatoes, sauce, and two cans of water (to rinse out the tomato sauce cans).
- Bring to a boil and then add the chili and spices.
- Reduce heat to low and simmer, uncovered, for an hour or two to thicken.
- Remove the bay leaves before serving. Ladle into bowls and sprinkle with a handful of cheese, onion, and jalapeño slices if desired.
Written by Yvette / Photos by Yvette