02-14-2005, 02:02 PM
[font "Arial"][size 4]Spicy chili made with buffalo meat, black beans and kidney beans. Serve
with lots of water. Buffalo is much leaner than beef.
Prep time: 30 minutes, Cook time: 210 minutes, Total time: 240 minutes
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
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
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.
8 servings[/size][/font]
with lots of water. Buffalo is much leaner than beef.
Prep time: 30 minutes, Cook time: 210 minutes, Total time: 240 minutes
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
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
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.
8 servings[/size][/font]