“Many of my Texan friends doubted a Canadian could make decent chili. They were wrong. Keep water and cornbread handy for the uninitiated.” - by sockgirl
Ingredients
Adjust Servings
Original recipe yields 8 servings
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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 407 cal
- 20%
- Fat
- 6.7 g
- 10%
- Carbs
- 49 g
- 16%
Based on a 2,000 calorie diet
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Reviews (19)
Rate This Recipe
"I used canned beans, which reduced the cooking time significantly. This is a very yummy and very easy chili recipe. Make sure you have sour cream on hand!..." See more"
dhdz1997
"Impressive!!!Our neighborhood community had a chili cook off and I won 1st place ($75 prize) using this receipe.I did use canned black beans/kidney beans to save time. Whole Foods does sell buffalo m..." See moreeat but a $1.+ & I was able to find the meat @ a reg.grocery store. My chili was completely gone at the end of our community chili cook off."
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