SEARCH
More 1 Photos

West Texas-Style Buffalo Chili Recipe

Recipe by: 106a802496d678ba

"Many of my Texan friends doubted a Canadian could make decent chili. They were wrong. Keep water and cornbread handy for the uninitiated."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook3 h 30 m
  • Ready In4 h
  • 1Soak beans in water overnight. Drain and rinse.
  • 2In 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.
  • 3Heat 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.
  • 4Place 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.
Ingredients
  • 8 servings
  • 407 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    407
    20%
  • Fat:
    6.7
    10%
  • Carbs:
    49
    16%
  • Protein:
    39.8
    80%
  • Cholesterol:
    70
    23%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like