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Chunks of tender Buffalo or beef slowly cooked in Stout Beer with chilli

Slow Cooker Buffalo Stout Beer Chilli

Kendra Baily Morris
Tender beef slowly cooked with tomatoes and chilli and the richness of dark stout beer, this is such a glorious chilli recipe and so easy to make in the slow cooker. 
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Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins
Course Main Course
Cuisine Mexican
Servings 8


  • 2 pounds ground buffalo meat I used steak mince
  • 1 large onion diced
  • 3 cloves of garlic minced
  • 1 8 ounce can tomato sauce
  • 1 10 ounce can diced tomatoes with green chiles, such as Rotel Brand (I used diced tomatoes with some finely chopped fresh chillis)
  • 1 teaspoon Worcestershire sauce
  • 3 tbsp chilli powder this seems a huge amount, so be careful, not all chilli powders are the same heat!
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp brown sugar
  • 1/2 teaspoon cayenne pepper optional
  • 1 bay leaf
  • 1 12 ounce bottle dark beer, perferably a stout
  • 6 tblsp tomato paste 3 ounces
  • 2 15 ounce cans pinto beans, drained and rinsed
  • salt and black pepper

Optional Thickener

  • 2 tbsp fine cornflour
  • 2 tbsp cold water

Optional Garnishes

  • Cheddar Cheese grated
  • Green onions both green and white parts mixed
  • Fresh cilantro coriander chopped
  • Sour Cream
  • Hot Sauce
  • Tortilla chips or cornbread


  • Spray the inside of a large slow cooker with cooking spray
  • Heat a large saucepan on the stove-top over medium-high heat. Crumble in the buffalo meat and cook until well browned, about 7 to 8 minutes . Use a slotted spoon to transfer the meat to the slow cooker. Drain off half the fat in the saucepan and discard it. Add the onion and garlic to the remaining fat and saute until translucent, 6-8 minutes.
  • Pour the onion, garlic, and pan juices into the slow cooker. Ad the tomato sauce, tomatoes, Worcestershire sauce, chilli powder, cumin, oregano, brown sugar, cinnamon, all spice, cayenne, bay leaf, beer and tomato paste. Give it a stir and add the pinto beans. Cover and cook on low for t least 8 hours and up to 10 hours, skimming off any surface fat from time to time.
  • If you prefer a thicker chilli, during the last 45 to 60 minutes before serving. Mix together the fine cornflour and cold water in a small bowl. Then remove the lid, crank the slow cooker up to high, and whisk in the corn flour mixture.
  • During the last 15 minutes of cooking, season with salt and pepper.
  • Remove the bay leaf. Serve the chilli topped with the garnishes or pass them to the side.


If you can't get buffalo meat, then you can make the Chilli with beef.
Adapted from The Southern Slow Cooker