West Texas-style Buffalo Chili

Ingredients

• Servings: 8
• 1 (8 ounce) package dry black beans
• 1 (8 ounce) package dry kidney beans
• 1 tablespoon chili powder
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons vegetable oil
• 1 large sweet onion, chopped
• 2 green bell peppers, chopped
• 2 zucchini, diced
• 3 (10 ounce) cans diced tomatoes with green chile peppers
• 1 (10 ounce) can tomato sauce
• 1/2 (16 ounce) jar hot chunky salsa
• 2 tablespoons chili sauce
• 2 pounds ground buffalo

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ready Time: 4 hrs


• soak beans in water overnight. drain and rinse.
• 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.
• 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.
• 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.