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 over 45 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….

Buffalo Dump Chili
A Wood Pellet Grill Recipe

Prep Time: 10 Minutes
Cook Time: 2 hrs @250 degrees 122c), 5 hrs @ 300 degrees (149c)
Grill:  Wood Pellet Grill
Pellets: BBQPelletsOnline

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: http://datenightdoins.com/smoked-garlic-sauce/

Buffalo Dump Chili
A Wood Pellet Grill Recipe

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.

Buffalo Dump Chili
A Wood Pellet Grill Recipe

Buffalo Dump Chili
A Wood Pellet Grill Recipe

Buffalo Dump Chili
A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Monument, Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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