dinner
Crockpot Buffalo Chili
A delicious and slightly spicy buffalo sauce chili full of veggies, and grass-fed beef and pork! Sure to be an absolute favorite!
A little about this recipe
If a perfect “Sunday afternoon football game meal” existed, it would 10/10 be this recipe. It’s a hearty chili; it’s got a spicy buffalo sauce; it’s delicious. It checks all the boxes. Plus it’s loaded with veggies. Did I mention it tastes delicious!
Like most of my chili recipes, I always make this in the crockpot. Typically, if I’m making chili I’m feeding a crowd. And if I’m feeding a crowd, I probably need to clean my house. So I brown the meat, saute the veggies, and toss it all in the crockpot early in the morning then don’t have to think about it again until it’s time to eat! Freeing up the rest of my day to bribe my kids to help clean the house.
Since this chili isn’t made with a seasoning packet, it’s naturally gluten-free! (Most seasoning packets for chili include wheat as a thickening agent.) And using grass-fed and pasture-raised ground beef and pork make it as healthy as it is tasty! Add in the organic vegetables and nearly a cup of Frank’s Red Hot and it’s an absolutely irresistible comfort food! Sunday afternoon football is optional, but recommended. Also highly recommended? A generous helping of grated cheddar cheese and sour cream on top. Enjoy!!
GREEN BEE GLUTEN FREE
Crockpot Buffalo Chili
Equipment: Crockpot
Ingredients
Additional ingredients for topping
Instructions
Brown meat in a skillet, season lightly with salt and pepper. When cooked through, transfer it to your crockpot.
While the meat is browning, dice all your vegetables. Once the meat is in the crock, use the same skillet to saute your vegetables until soft, fragrant, and starting to brown. There should be enough oil left from the meat to cook with veggies, if you would like less oil you can drain some before throwing the veggies in. Once cooked, transfer the veggies into the crockpot as well.
Add the rest of your ingredients (except cream cheese) into the crock pot and stir well.
Cook on high for 4 hours or on low for 8 hours. With around 30 minutes to an hour left of the cook time, add in the cubed and softened cream cheese and stir well. Serve once the cream cheese is thoroughly melted and incorporated.
Top with grated cheddar cheese, sour cream, bacon bits or more Red Hot if you like it really spicy!
Brittany’s notes
This chili can easily be made on the stove using a Dutch oven or soup pot. If using a Dutch oven start by browning the meat. When it's cooked through, push the meat to the side and toss in your veggies to sauté. When they are soft and fragrant, add in all the rest of the ingredients (including the cream cheese), and stir everything together. If using a soup pot start by cooking your ground meat in a large skillet, then transfer to your soup pot. Next sauté your veggies in the same skillet then transfer to the pot with the rest of the ingredients when they are done. Finally, bring the chili to a simmer, then reduce heat to low and let simmer for at least 30 minutes (until the cream cheese is melted and incorporated, you may need to stir it well to get it mixed in).
