Texas Buffalo Red Chili
My Texas Buffalo Red Chili is the perfect cold weather food that also happens to be Paleo and Whole30 compliant. Even if you’re not on the New Year health kick, this chili will hit the spot.
I especially enjoy it as leftovers, there’s just something about letting it chill out that allows all of the spices to wake up. That means it especially good for meal prep!
Full disclosure: this is not purposefully Paleo or Whole30, it’s just a great chili recipe that also happens to fit guidelines for a couple trendy meal plans. 🙂
To get the party started, chop the onion and deseeded Anaheim pepper. Sauté in a large pot with some avocado oil on medium high heat.
When the onions and peppers are softened, add the ground buffalo and cook through. Add the chopped garlic and all of the spices to the meat mixture. After a few minutes of letting the spices chat, add the tomato sauce, diced tomatoes, and green chilis.
Stir well, and reduce the heat to low. Cover and simmer for 30 minutes. Be sure to taste and add more salt & pepper as needed. If you like it extra spicy, add more cayenne pepper.
To keep it paleo and Whole30 compliant, enjoy by itself or over a roasted sweet potato. I love topping with a squeeze of fresh lime juice and chopped raw onion.
If you’re feeling indulgent, serve over Fritos and top with sour cream &/or cheese for a classic Frito Pie.
- 1 medium yellow onion
- 1 Anaheim pepper
- 1 tbsp avocado oil
- 2.5 lbs ground buffalo
- 4 cloves garlic chopped
- 1 4 oz can chopped green chilis
- 3 15 oz cans tomato sauce
- 2 14.5 oz cans diced tomatoes
- 1 tbsp ground cumin
- 3 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried chili flakes
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1 tsp ground black pepper
- Deseed the pepper, medium dice it & the onion. In a large pot on medium heat, sauté the two in avocado oil until the peppers are softened & onions translucent.
- Add the meat to the peppers & onions and cook until browned, about 10 minutes.
- When the meat is cooked through, add the garlic and all of the spices and mix well.
- Add the tomatoes, tomato sauce, and green chilis. Stir well and reduce heat to low. Cover and simmer for about 30 minutes. Taste and salt & pepper as needed.
- Enjoy alone or serve over Fritos, rice, or a sweet potato. Top with lime juice, cheese, sour cream, &/or diced raw onions.
To ensure the chili is Whole30 compliant, check all canned products for added sugar.
