Buffalo Chipotle Chili

Allow me to tell you a little story. A couple weeks ago, it was a rainy, cold Sunday and I wanted to make something warm. Something I could let simmer on the stove all day. I decided on chili. A chipotle chili to be exact.  While I was making it I thought well this is a chipotle chili so it should have lots of chilies. So I did what any other crazy person would do and added the whole jar. That’s right. Like 8 chipotle peppers and the adobo sauce. It had promise, I simmered it all day. It smelled amazing. And after about 2 hours I tried it. And then I had Ryan try it. And then… we ordered a pizza.

That might be a weird way to start out a post where I’m sharing the recipe. But you see, it’s not that the chili wasn’t good. The flavor itself was wonderful. It was just so hot. I could handle a spoonful of it but a bowl was pretty much out of the question. Hence the pizza. But not one to be defeated, I decided to give it another shot. This time I did everything pretty much the same except for the fact that I used a little restraint with the peppers. I only used 2. After letting it simmer for 2 hours, I tasted it. And then I had Ryan taste it. And then we ate the entire pot.

Buffalo Chipotle Chili Recipe

Serves 4 Prep Time: Cook Time:


  • 1 pound ground buffalo
  • 1/2 medium onion
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 2 chipotle peppers in adobo, chopped
  • 1 cup beef broth
  • 1 (14.5 ounce can) fire roasted tomatoes
  • 1 (15 ounce can) chili beans in sauce
  • 1 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1 (7 ounce) can mild diced green chilies
  • 1/2 ounce unsweetened chocolate chopped



Brown buffalo meat in a heavy bottomed pot over medium heat. Strain. Set aside.


To the same pot that you cooked the meat in add the olive oil and onions. Cook 3 minutes. Return the meat to the pan and add in the remaining ingredients. Mix well. Reduce heat to low and simmer uncovered for 2 hours.


Spoon into bowls and serve hot.



Leave a Comment

  • Reply
    Chili Dude
    January 29, 2011 at 8:51 pm

    What a great chili recipe! I am going to the store tomorrow and get these ingredients. I will let you know how it turns out

  • Reply
    January 18, 2011 at 9:49 am

    i tried your chili last nite. i must say that was the best chili i’ve had, altho one pepper was enough for me.

    • Reply
      January 18, 2011 at 6:06 pm

      Thanks Grandpa! I’m glad you liked it. Maybe next time you’ll add some of that Dave’s Insanity I left you :)

  • Reply
    Jenn's Food Journey
    January 7, 2011 at 8:12 pm

    LOL… I read this: “So I did what any other crazy person would do and added the whole jar. That’s right. Like 8 chipotle peppers and the adobo sauce.” and immediately when ouch!!! :) Glad you didn’t give up though.. I am going to have to try this for sure! I love chipotle, I love chili….mmmmm!!

  • Reply
    January 7, 2011 at 8:01 pm

    “Pops Jerry” could have handled that original batch of chili.

  • Reply
    January 7, 2011 at 10:17 am

    A beautifully simple recipe. Good for you for “getting back on the horse” (or buffalo in this case). Thanks for reminding me that I haven’t made chili in far too long. I will follow your example!

  • Reply
    January 7, 2011 at 9:05 am

    Sounds good! I love that you can call it buffalo chili cause you actually used ground buffalo.

  • Reply
    January 7, 2011 at 8:21 am

    I love all kinds of chili but never thought to use buffalo meat. Sounds interesting and looks delish!

  • Reply
    January 7, 2011 at 7:52 am

    I love the idea of using buffalo for chili! I also love the flavor of chipotle chilis, but I can only stand 1 or 2 in a recipe. They are HOT! :)

  • A little bit about me...

    My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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