West Texas-Style Buffalo Chili
Source of Recipe
Aunt Saunny
List of Ingredients
1 (8 ounce) package dry black beans
1 (8 ounce) package dry kidney beans
1 tablespoon chili powder
0.5 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
0.5 (16 ounce) jar hot chunky salsa
2 tablespoons chili sauce
2 pounds ground buffalo
Recipe
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
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.
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