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.

In the slow cooker:

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. Transfer mixture to slow cooker and set on low for approximately 5 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 to an hour.
8. Optional step: to make the chili more creamy and balance the heat, add coconut milk and return to the crockpot for 30 minutes.