Mr. Bill's New Mexico Buffalo Chili

Mr. Bill's New Mexico Buffalo Chili

MrBill 0

"This hot, spicy, complex New Mexico-style buffalo, chorizo, and pork chili will have you howling like a desert coyote. The meat marinates in dry seasoning overnight, so you'll need to plan ahead."

Ingredients 11 h 35 m {{adjustedServings}} servings 818 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 818 kcal
  • 41%
  • Fat:
  • 53.8 g
  • 83%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 59 g
  • 118%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 2997 mg
  • 120%

Based on a 2,000 calorie diet

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  1. Whisk together the cocoa powder, Mexican oregano, basil, marjoram, cumin, hot chili powder, garlic powder, hickory salt, black pepper, and cayenne pepper. Combine the seasoning mix with the buffalo meat, chorizo, and pork; cover and refrigerate overnight.
  2. Heat a heavy skillet over medium heat, and fry the bacon until crisp. Remove the bacon with a slotted spoon to a large, heavy pot. In the same skillet, cook and stir the onion, habanero peppers, jalapeno peppers, garlic, and New Mexico chile powder in the bacon grease until onions are translucent; add the onion mixture to the pot.
  3. In the same skillet, fry the seasoned meat in small batches until well browned, adding lard as needed; remove the meats to the pot. Stir the diced tomatoes with green chiles, salsa, tomato paste, picante sauce, diced green chiles, and dark beer into the pot. Simmer until the meat is easily pierced with a fork, 2 to 3 hours. If the chili seems too dry, add dark beer as needed.
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Reviews 3

  1. 3 Ratings


I love it! I must admit that I used fresh garlic. Renée


Not bad, but pretty spicy and I cut back on the spicy ingredients. I cut the cayenne way down and only used jalapenos. I suppose it might've been cut more by the beer, but I didn't add the beer to this. I also didn't add all the meats--just used bacon and pork--because I didn't have all of it. Did use the rub on the pork, and instead of chopping it up (I used pork chops) I put the rub on, seared it, and plopped in the slow cooker as is. Once cooked and falling apart, I just mashed at them with a spoon to get chunks of meat. Worked perfectly and helped me be lazy. I didn't add in the salsa as I thought all the other tomato based ingredients were plenty. Hubs and I prefer beans in our chili, and although that may not be a purist preference for New Mexico chili (I haven't the slightest idea--I'm from Oregon) I'll add some next time. All in all, adjust for spice if you are weird about it like I am, and it works pretty well with adjustments to taste. Thanks for the recipe!


5 stars due to the dry seasoning alone - it truly carries the chili in my opinion (and maybe the beer?). MEAT: Dry seasoning is spectacular - the cocoa seemed to enhance the other seasonings and add a little twist. I had time to marinate meat for only a couple hours so I can imagine how much better after several. I only used ground beef and turkey due to cost of listed meats. Meat was also nicely "tenderized" so that any gristle was unnoticeable (the one barrier to my loving meat!). Bacon was perfect to round out the chili; I really think this could use more than 2 slices though. I did fry onions and meat in bacon grease as recommended - yummy!!! BASE: I like that this didn't taste "canned" to me. Found variety of ingredients and amounts pricey and possibly unnecessary since great results were achieved with substitutes - Pace Southwestern Chipotle with tomato sauce and extra paste as fillers instead of both salsa and picante. The rest I had. I did cut down on amount of garlic listed by half. Caution: Mr. Bill ain't kiddin' - this is hot and spicy so adjust accordingly! Lastly, I forgot to add the beer - ugh!! Will certainly make this again (WITH beer). Thanks, Mr. Bill! You have a flair for flavor!