Buffalo Sweet Potato Chili

Buffalo Sweet Potato Chili

Buffalo. Bison. Same thing. But they can seem pretty intimidating to, well, most people. However, I can reliably inform you that this is just about a perfect introduction to this lean meat which loves a long braising session. Plus, this is a great way to make your abode smell fantastic AND create some tasty Paleo comfort food with minimal real effort. I used stew meat because that’s what I had, but this would work great with ground buffalo / bison and would save you a chopping step at the beginning. Man, I’m good to you. Make a big batch of this buffalo sweet potato chili and fill your freezer with it: it’s a great go-to freezer meal!

Soooooo, first take yo’ ready ta go buffalo and toss in a little almond flour / meal and put to one side for a few.

Chop the heck outta this cast of characters (and feel free to add more peppers if you want – this was the last of my fridge for the week!)

Saute your diced veggies like so and add spices!

Add almond-coated buffalo to the pan…

…plus some diced tomatoes…

Then lastly add your stock and give everything a good stir.

That’s about all the action this bad boy needs; reduce down for a little while, then bang on the lid, turn it down low and let it do it’s thing. When the meat is just starting to get that melt-in-the-mouth texture, add your diced sweet potato cubes then cover and simmer for 30 minutes until cooked through. You could add them earlier if you wished, but they’re likely to just cook down into the chili completely if you do.

Now, this is an optional step, but if at the end you would like to uncover your pan and add a little coconut milk to the mixture, that turns out pretty darn tasty. For sure.

Buffalo Sweet Potato Chili

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Buffalo Sweet Potato Chili

This buffalo sweet potato chili has the perfect combination of sweetness and heat! Make a big batch, it freezes beautifully.

Ingredients

  • 1 lb buffalo stew meat, cut down into smaller cubes (or substitute ground)
  • 1/4 cup almond flour
  • 1 onion, diced
  • 2 bell peppers, diced
  • 2 jalapeno, diced
  • 1 cup of stock (halve if using slow cooker)
  • 1 tbs cumin
  • 1 tbs oregano
  • 1 tbs coriander seed
  • 1 tsp chipotle
  • 1/2 tbs ancho chile
  • 1 tbs garlic
  • 1/2 tsp cinnamon
  • 1 drained can of diced tomatoes (no added salt)
  • 1 sweet potato, peeled and diced
  • Oil of choice to saute vegetables
  • Optional: 2 - 3 oz coconut milk

Instructions

    On the stovetop:
  1. Toss the buffalo in a bowl with the almond flour and set to one side.
  2. Take a medium saucepan and heat your oil. Once hot enough, add the onion and peppers.
  3. Soften the onion and peppers slightly before adding your spices; continue to heat until you can smell the spices.
  4. Add the buffalo to the pan and stir before adding the diced tomatoes and stock.
  5. Turn heat down to low and allow to reduce for 30 - 45 minutes.
  6. Now cover and allow to simmer until tender; approximately 4 hrs.
  7. When the meat is almost at the stage where it begins to fall apart, add your diced sweet potato and simmer for another half an hour.
  8. Optional step: to make the chili more creamy and balance the heat, add coconut milk and bring to a simmer before serving.
  9. In the slow cooker:
  10. Toss the buffalo in a bowl with the almond flour and set to one side.
  11. Take a medium saucepan and heat your oil. Once hot enough, add the onion and peppers.
  12. Soften the onion and peppers slightly before adding your spices; continue to heat until you can smell the spices.
  13. Add the buffalo to the pan and stir before adding the diced tomatoes and stock.
  14. Turn heat down to low and allow to reduce for 30 - 45 minutes.
  15. Transfer mixture to slow cooker and set on low for approximately 5 hrs.
  16. When the meat is almost at the stage where it begins to fall apart, add your diced sweet potato and simmer for another half an hour to an hour.
  17. Optional step: to make the chili more creamy and balance the heat, add coconut milk and return to the crockpot for 30 minutes.
http://meatified.com/buffalo-sweet-potato-chili/

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