When spending a winter getaway in Yellowstone four years ago, we had Buffalo Chili at a local diner. We loved it so much, I had to make it. We have bison at our local markets, but love to pick some up when spending time in Jackson Hole, WY. You can order through this site
I turned to Betty Crocker for an easy recipe and added some spices and black beans, just like the diner served.
2 pounds ground bison or substitute with lean ground beef
1 cup chopped onion
3 cloves garlic, minced
4 tablespoons chili powder
1 teaspoon salt
1 teaspoon red pepper flakes
1 can (28 oz) whole tomatoes, undrained
1 can (15-1/2 oz) red kidney beans, undrained
1 can (15-1/2 oz) black beans, undrained
Cook ground bison or beef, onion and garlic in a large saucepan, stirring occasionally, until meat is brown; drain. Stir in remaining ingredients except beans; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Stir in beans Heat to boiling; reduce heat. Simmer uncovered about 20 minutes, stirring occasionally.
Top with cheese and sour cream if desired.
This has become a family favorite around our place since we moved to Idaho.