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Chipotle Buffalo Chili

Chipotle Buffalo Chili

Chef Lee Sepaniac | Culinary Specialist, Gourmet Food Group

Recipe Cost: $124.76
Portion Cost: $3.12

Serve with Cheddar Scallion Corn Bread


  • 5 lbs. Ground Buffalo
  • 4 oz. Olive Oil
  • 2 lbs. Dried Kidney Beans
  • 2 lbs. Dried Cannelini Beans
  • 4 lbs.Peeled Canned Roma tomatoes in sauce
  • 2 lbs. Diced Onions
  • 1 lb. Diced Red Peppers
  • 1/2 cup. Garlic, minced
  • 1/2 cup New Mexico Mild Chili Powder
  • 6 Tbsp Smoked Spanish Paprika
  • 1/4 cup Chipotle Powder
  • 2 Tbsp. Ground Black Pepper


  1. Soak both beans the day before in cold water in the refrigerator, 2 parts water 1 par beans.
  2. Heat a large Rondo with 4 oz. of olive oil, and add ground buffalo, brown meat while crumbling then add the onions, garlic and red peppers and continue to cook until vegetables sweated out.
  3. Add all other ingredients until the pepper powders release their aroma then add the Dice the canned tomatoes and add all with the sauce, and 1 quart of water.
  4. Simmer for 2 hours on medium heat, uncovered and stir to make sure it does not scorch.

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