West Texas-Style Buffalo Chili
Description
Spicy chili made with buffalo meat, black beans and kidney beans. Serve with lots of water.
Ingredients
•
1 (8 ounce) package dry black beans
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1 (8 ounce) package dry kidney beans
•
1 tablespoon chili powder
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1/2 teaspoon crushed red pepper flakes
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salt and pepper to taste
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1 jalapeno pepper, seeded and minced
•
2 tablespoons vegetable oil
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1 large sweet onion, chopped
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2 green bell peppers, chopped
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2 zucchini, diced
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3 (10 ounce) cans diced tomatoes with green chile peppers
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1 (10 ounce) can tomato sauce
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1/2 (16 ounce) jar hot chunky salsa
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2 tablespoons chili sauce
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2 pounds ground buffalo
Directions
1
Soak beans in water overnight. Drain and rinse.
2
In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt and pepper. Reserve the seeds.
3
Heat oil in a large heavy skillet over medium low heat. Saute the onion and bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa. Season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat.
4
Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. Continue to simmer for 1 hour.