Smoky Buffalo Chili with Roasted Peppers

Recipe Collection: Dinner

Smoky Buffalo Chili with Roasted Peppers warms up your table with a gluten-free American classic that combines tender ground buffalo with the rich, smoky flavor of roasted peppers. This hearty dish is perfect for cozy nights, offering a robust flavor profile that pairs beautifully with toppings like cheddar cheese and sour cream. Ideal for meal prep, this chili can be enjoyed on its own or served with cornbread for a complete meal.

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Overview

Dive into a bowl of rich and hearty Spicy Buffalo Slow-Cooked Chili, where tender ground buffalo meets the smoky depth of roasted peppers. This chili is slow-cooked to perfection, allowing the flavors to meld beautifully, making it an ideal dish for a cozy night in. Enhance the experience with a dollop of sour cream and a sprinkle of cheddar cheese for a truly indulgent meal.

Diet Type

Gluten-Free

Allergies

None

Cuisine

American

Serving Size: 6

Cooking Time: 520 minutes

Ingredients

• 1 Pound (lb) buffalo, ground
• 2 Teaspoons (tsp) cumin, ground
• 1 Pinch cayenne pepper, to taste
• 10 Ounces (oz) can diced tomatoes with green chiles
• 10.75 Ounces (oz) can tomato soup
• 14.5 Ounces (oz) can kidney beans, drained
• 15 Ounces (oz) can chili beans, drained
• 0.5 Medium onion, minced
• 0.5 Teaspoons (tsp) garlic, minced
• 1 Whole Anaheim chile pepper, roasted
• 1 Whole poblano chile pepper, roasted
• 2 Tablespoons (tbsp) chili powder
• 1 Teaspoon (tsp) red pepper flakes
• 0.5 Teaspoons (tsp) cayenne pepper
• 1 Pinch salt, to taste
• 1 Pinch black pepper, to taste
• 1 Pinch cheddar cheese, shredded
• 1 Pinch sour cream, to taste
• 1 Pinch cilantro, minced

Steps

1. Roast the Peppers: Preheat your oven to 400°F (200°C). Place the Anaheim and poblano peppers on a baking sheet and roast for 20 minutes, turning halfway through, until the skins are blistered. Remove from the oven, let cool, then peel, seed, and chop the peppers.
2. Brown the Buffalo: In a large skillet over medium heat, brown the ground buffalo. Season with 1 teaspoon of cumin and a pinch of cayenne pepper. Drain any excess grease.
3. Combine Ingredients: In a slow cooker, combine the browned buffalo, roasted peppers, diced tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, chili powder, red pepper flakes, remaining cumin, cayenne pepper, salt, and black pepper.
4. Slow Cook: Cover the slow cooker and cook on low for 8 hours. This slow cooking process allows the flavors to meld and develop a deep, rich taste.
5. Serve: Once cooked, taste and adjust seasoning if necessary. Serve hot, garnished with optional toppings like shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped cilantro for added freshness.

Enjoy your homemade Smoky Buffalo Chili with Roasted Peppers!