This slow cooker buffalo chili recipe is seasoned with Lexie’s Chili Seasoning which I make in bulk and keep on hand.
When the weekend rolls around I am so over with the prep and cooking of meals. I want quick and easy or take me out! Now that the weather is turning (had our first snowflakes tonight with 60+ mph wind gusts!), chili is back on the menu. This chili recipe is seasoned with Lexie’s Chili Seasoning which I make in bulk and keep on hand. My meat of choice for chili is ground buffalo, or bison. My friend and bison rancher, Jill Klawonn, says “to find the meat with the most flavor, purchase your bison directly from the ranchers who raise them on pastures with minimal handling and do not finish them in a feedlot on corn.” You can find ranchers and retailers near you by visiting the National Bison Association’s website. For more on bison’s nutritional value as compared to other meats, read here.
This post is linked to Miz Helen’s Country Cottage Texas Star Chili Cook-off 2010 event.
Slow Cooker Buffalo Chili
This recipe is: Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Peanut-Free | Potato-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Sweetener-Free | GFCF
Prep Time: 15
Cook Time: 4-6 hours
2 pounds ground BISON, browned (or beef or turkey or just lots of veggies!)
3-5 large TOMATOES diced and crushed
2-1/2 cups cooked BEANS (pinto, kidney, black or a combination)
1 small ONION minced
1 cup chopped CELERY
1/2 cup diced green BELL PEPPER
2 cups WATER
1/4 cup LEXIE’S CHILI SEASONING
Place all ingredients in slow cooker and cook 4 hours on high or 6 hours on low. Salt to taste prior to serving.