Spicy Buffalo Chili

My dad was a big fan of preparing a BIG pot of chili on the weekends that we could eat throughout the week.

This was smart cooking. It not only saved time but was great for our health, too (even though we didn’t know it).

He used all sorts of beans and meats and veggies. And, he certainly didn’t skimp on the spices.

The spices are part of what gives chili its unique flavor and health-promoting properties.

Chili peppers have long been revered as “blood movers.” They promote circulation, make you sweat, and bring heat into the digestive system to get your digestive fire moving and grooving and digesting your food.

Plus, according to modern nutritional science, chili peppers reduce the duration of sickness, prevent heart disease and promote weight loss.[1]

That sounds like three great reasons to put some chili on your menu this week.


Spicy Buffalo Chili
Prep time
Cook time
Total time
Recipe type: Chili
Cuisine: Food is Medicine
Serves: 4 servings
  • 2 tbsp. olive oil
  • 1 onion, peeled and diced
  • 1 pound of ground buffalo/bison meat (can substitute beef)
  • 1½ tsp. cumin
  • 1 tbsp. chili powder
  • 1 tsp. dried oregano
  • ½ tsp. cayenne pepper
  • 1 & ½ tsp. sea salt
  • ½ tsp. black pepper
  • 3 celery stalks, diced
  • 2 carrots, diced
  • 2-3 garlic cloves, peeled and minced
  • 1 red pepper, seeded and diced
  • 1 - 15 oz can kidney beans, rinsed
  • 1 can diced tomatoes with Green Chiles
  • Parsley or cilantro, chopped
  1. Sauté onion in olive oil for 2-3 minutes.
  2. Add small pieces of ground buffalo meat to the pan and cook 2-3 minutes.
  3. Add cumin, chili powder, oregano, cayenne pepper, sea salt, black pepper, celery, carrots, garlic, red pepper, kidney beans and tomatoes.
  4. Bring to a boil, cover and reduce heat to medium/low for 35-40 minutes.
  5. Garnish with parsley.


[1] https://www.webmd.com/diet/health-benefits-chili-peppers#1