Florida Native Mexican Buffalo Chili With Monterey Jack Nachos

READY IN: 1hr 10mins
Recipe by kitty.rock

I LOVE this recipe adaptation from the book "The Complete Book of 400 Soups". It's our favorite pinto bean chili, served with crispy blue tortilla chips and shredded monterey jack cheese on top.

Top Review by Shelby Jo

This was a nice chili recipe. I made as directed except used ground beef in place of the buffalo. We really enjoyed it. However, my husband had to add Cholula (hot sauce) to his...we are spice freaks. (Him more than me). We both agreed that it was a very tasty chili, but when we think chili, we think spicy. The blue corn tortilla chips and cheese on top was a nice touch...I might do that to all my chilis from now on! Thanks so much for posting! Made for Football Pool 2008.

Ingredients Nutrition


  1. Heat oil in large pan over a medium heat and cook ground buffalo until very lightly browned. (Buffalo cooks faster than beef and has less fat, be careful not to overcook).
  2. Reduce the heat and add onions, garlic and chilies. Cook for 4-5 minutes, or until peppers and onions are tender.
  3. Add the chili powder and ground cumin, and cook 2 minutes more. Stir in the bay leaves, tomato puree, and beef stock. Bring to a boil.
  4. Reduce heat and cover the pan. Simmer for about 45 minutes.
  5. Put a quarter of the beans into a bowl and mash with a potato masher. Stir these into the soup to thicken it slightly.
  6. Add the remaining beans and simmer for about 5 minutes. Season and stir in the chopped cilantro leaves.
  7. Remove the bay leaves before serving.
  8. To serve, ladle the soup into warmed bowls and spoon tortilla chips on top. Pile grated chees over the tortilla chips and serve.

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