In a large pot sauté garlic, onions and celery in olive oil on medium low heat until onions are translucent.
Place buffalo in pot and break up into small pieces with a spoon. Cover meat with Chili powder, oregano, cayenne, cumin salt and pepper. Mix meat with seasonings and cook until evenly brown.
Add crushed tomatoes, vegetable broth and chopped bell pepper to the pot and stir. Bring to a boil. Reduce to a low heat, cover and simmer for 30 minutes.
Serve with optional toppings of chopped green onions and a dollop of greek, sheep or goat yogurt.