West Texas-Style Buffalo Chili Recipe

Name: West Texas-Style Buffalo Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, West Texas-Style Buffalo Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

West Texas-Style Buffalo Chili

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