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.
If you love pizza and pasta but still want to stay grain free, this NEW cookbook is amazeballs!
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