West Texas-Style Buffalo Chili
From Ediets.com Submitted by sockgirl
Spicy chili made with buffalo meat, black beans and
kidney beans. Serve with lots of water.
Serves 8 servings
Prep time: 30 minutes
Cook time: 210 minutes
Total time: 240 minutes
1 (8 oz) package dry black beans
1 (8 oz) package dry kidney beans
1 Tbsp chili powder
1/2 tsp crushed red pepper flakes
salt and pepper to taste
1 jalapeno pepper, seeded and minced
2 Tbsp vegetable oil
1 large sweet onion, chopped
2 green bell peppers, chopped
2 zucchini, diced
3 (10 oz) cans diced tomatoes with green chile peppers
1 (10 oz) can tomato sauce
1/2 (16 oz) jar hot chunky salsa
2 Tbsp chili sauce
2 lb ground buffalo
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.
Calories: 418.17
Protein: 39.76 g
Total Carbohydrate: 49.55 g
Total Fat: 6.77 g
Dietary Fiber: N/A (This has black and kidney beans as well
as vegetables so it must have fiber)
Saturated Fat: N/A
Calories from Fat: N/A
Cholesterol: N/A
Sodium: N/A
Sugars: N/A
Vitamin A: N/A
Vitamin C: N/A