Borsari Buffalo Chili

Rich, hearty, and loaded with bold flavors, this chili is perfect for feeding a crowd. With lean buffalo meat, sweet peppers, and a touch of Borsari Original seasoning, it’s a dish that warms you from the inside out.

• Serves: 24–28 (makes about 3 gallons)
• Recipe:
  • 3 Tbsp grapeseed oil
  • 2 lbs cubed salt pork or cured smoked bacon
  • 5 lbs ground buffalo meat
  • ½ cup chopped roasted garlic
  • 5 large sweet onions, chopped
  • 1 bunch celery, cleaned, trimmed, and roughly chopped
  • 2 red bell peppers, seeded and chopped
  • 2 yellow bell peppers, seeded and chopped
  • 2 green bell peppers, seeded and chopped
  • 1 (750ml) bottle Cabernet Sauvignon
  • 3 bay leaves
  • 1 (16 oz) jar mild yellow banana peppers, sliced and drained
  • 2 (28 oz) cans whole tomatoes, lightly crushed
  • 2 (28 oz) cans chopped tomatoes
  • 1 tsp Mexican-style chili powder
  • 1 tsp ancho chile powder
  • 1 tsp chipotle pepper (dry)
  • ½ tsp ground cayenne pepper
  • 1 Tbsp cumin
  • 1 Tbsp dried Mexican oregano
  • 1 Tbsp celery salt
  • 1 Tbsp Borsari Original Seasoning
  • ½ cup molasses
  • ½ cup honey
  • 4 (15 oz) cans black beans, drained but not rinsed
  • 2 Tbsp beef base or bouillon
  • ½ cup fresh chopped parsley
  • Shredded buffalo cheddar cheese, for garnish

• Instructions:
  1. In a large stock pot or electric roaster, heat grapeseed oil over medium-high heat.
  2. Add bacon and cook until it begins to brown. Add buffalo meat in batches, 1 lb at a time, breaking it up as it cooks. Cook until browned; no draining needed.
  3. Using a slotted spoon, remove the cooked meat and bacon to a large bowl, leaving oil in the pot.
  4. Increase heat to high and sauté garlic, onions, celery, and peppers for 8–10 minutes until softened.
  5. Add wine, bay leaves, banana peppers, and all tomato products. Stir well and bring to a boil.
  6. Return the cooked meat mixture to the pot. Add all spices, molasses, honey, black beans, beef base, and parsley.
  7. Bring back to a boil, then reduce to a simmer. Cook for 1–2 ½ hours, stirring occasionally, until flavors meld together.
  8. Remove bay leaves before serving. Garnish each bowl with shredded buffalo cheddar cheese.

Pro Tips for Buffalo Chili

• This recipe makes a big batch - perfect for parties, game days, or freezing for later.
• Buffalo meat is lean, so don’t skip the bacon - it adds flavor and fat to balance the chili.
• Taste as it simmers; adjust seasoning or heat by adding more cayenne or chili powder to your liking.
• Serve with crusty bread or cornbread to soak up every last bite.