Post by marlaoh on Oct 16, 2004 11:26:21 GMT -6
West Texas-Style Buffalo Chili
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
Calories: 418.17
Calories from Fat: N/A
Total Fat: 6.77 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 49.55 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 39.76 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1 (8 ounce) package dry black beans
1 (8 ounce) package dry kidney beans
1 tablespoon chili powder
0.5 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
0.5 (16 ounce) jar hot chunky salsa
2 tablespoons chili sauce
2 pounds ground buffalo
Directions
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
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.
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
Calories: 418.17
Calories from Fat: N/A
Total Fat: 6.77 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 49.55 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 39.76 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1 (8 ounce) package dry black beans
1 (8 ounce) package dry kidney beans
1 tablespoon chili powder
0.5 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
0.5 (16 ounce) jar hot chunky salsa
2 tablespoons chili sauce
2 pounds ground buffalo
Directions
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
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.