WEST TEXAS CHILLI

 

  • Cooking Time: 210
  • Servings:
  • Preparation Time: 30

Ingredients

  • 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

Directions

  • 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.

Notes

Categories: Chili  Main Dish  Soup 
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