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Buffalo Dump Chili because we’ve been in the mood for great Chili. So, I thought I would make a dump chili using buffalo chunks that we slow smoked in Mesquite. This would be an awesome camping or tailgating recipe, too.
I have been making chili for 35 years now with little or no measuring so guess you could call it a dump Chili. In my recipe tonight I’ll be using buffalo meat that I cut into large chunks. But, the thing about chili is that you can use whatever meat you have on hand. Remember that chili was first made by poorest of the poor who used what they could find, beef, pork, venison, goat, mutton, chicken, armadillo literality anything…
We’ll show you step-by-step how to make a dump chili on your grill. I was torn between doing an original Chili (which I will give you some history on) or just a plain good Chili that is more common today. This one is just this side of zippy and no teeth needed tender.
The first “recorded” recipes for chili date back to the 1800’s with the Chili Queens of San Antonio. Chili con Carne translates into peppers and meat. Chili then was made by the poorest of the poor who had little or nothing in which to make their Chili. They used the toughest meats and whatever peppers and seasonings they could find. Chili in the 1800’s contained no tomatoes for that time in history they were considered poisonous. My chili is close to that long ago recipe. But, not quite, as I use a lot of peppers and have added little tomato and lots of garlic.
Chili con carne is often known simply as chili. The name chili con carne is a slight corruption of the Spanish language chile con carne, which means chile (peppers) with meat. The essential ingredients are meat and chili pepper.
That’s it….
Ingredientes
- Ingredients: Buffalo Dump Chili
- 4 pounds of cubed Buffalo, (chuck roast also works well)
- 2 large sweet onions, rough chopped
- 2 cups Bison broth (beef will taste the same)
- 1 cup our Smoked Garlic Sauce (see link)
- ½ cup Chipotle chili powder
- ½ cup cocoa chili powder
- ½ cup cocoa powder
- ½ cup brown sugar
- ¼ cup Worcestershire sauce
- 28 oz. can Mexican style stewed tomatoes
- 24 oz. jar pasta sauce with roasted red peppers
- 2 8 oz. cans of Chipotle peppers in adobo sauce, chopped
- 2 Tbsp. Chef of the Future Southwestern Seasoning
- 1 Tablespoon dried oregano
- 1 Tablespoon ground cumin
- 6 fresh jalapenos, sliced
- Dried chili peppers, to taste
- Link for Smoked Garlic Sauce:
Direcciones
- Directions: Buffalo Dump Chili
- Using a large Dutch oven layer your meat chunks, chipotle chili peppers, and the rest of the seasonings cover with the broth. I like to use a pair kitchen shears to cut the chipotle peppers. After adding all the ingredients to your Dutch oven place it on the Sawtooth Pellet Grill/Smoker at 250 degrees (122c) for 2 hours. Bring the heat up to 300 degrees (149c) for an hour then cover and simmer for 4 more hours.
- Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 514g | |
| Recipe makes 8 servings | |
| Calories 594 | |
| Calories from Fat 188 | 32% |
| Total Fat 21.01g | 26% |
| Saturated Fat 7.85g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 997mg | 42% |
| Potassium 1670mg | 48% |
| Total Carbs 54.21g | 14% |
| Dietary Fiber 7.3g | 24% |
| Sugars 38.02g | 25% |
| Protein 50.96g | 82% |
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