Daks Butt Kicking Buffalo Chili is quickly becoming my new favorite chili.
One reason I love making chili is that you can use it as a blank canvas. Use beans, leave them out, switch up the protein. I’ve used pumpkin in chili and you can make it as spicy as you want.
This chili is what I like to call “company chili” because it isn’t too spicy and then little kids can eat it too. I almost always serve with hot sauce on the side!
Daks spices recently sent me six of their most popular spices – each one is salt free. My late husband had to have a low sodium diet after he had his heart valve replacement – I would have loved to have these options back then.
Ground sirloin I needed to use up, so this chili was literally ready to eat 20 minutes after I walked in the door. I love this Daks Butt Kicking Buffalo Chili!
What kind of vegetables are in chili?
Carrots and celery are great in chili, but because they are pureed for a couple minutes, they don’t really need to “cook.”
Daks Butt Kicking Buffalo Chili
A super quick and delicious chili – you can even make it on a busy weeknight!
- 12 ounces raw ground sirloin
- 28 ounce tomatoes, canned
- 3 large carrots
- 3 stalks celery
- 1 cup kidney beans
- 1 cup black beans
- 2 cups corn
- 1 tbsp buffalo seasoning
- 1 tbsp chili powder
In a stock pot over medium heat, start to cook the ground sirloin. After two minutes stir in the chili powder and cook for 2 minutes.
In a blender, blend the tomatoes, carrots, celery, green chiles, Daks kickin buffalo seasoning and blend for 2 minutes. Add that to the beef mixture. Add in the drained beans and corn and cook over medium high heat for 5 minutes, so the corn defrosts.
The perfect bite! That photo was taken with my iPhone – in portrait mode – portrait mode isn’t just for faces. 😀
I have a coupon code for Daks seasonings! Simply go to their website, and in the check out add the coupon code Bizzy10 and you can get 10% off your whole order.
If you love chili, check out my pumpkin chili!
Happy Tuesday friends- make it a great day!