Recipe West Texas-Style Buffalo Chili (Main Dish)

Required 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

Preparing/Cooking:

• 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.

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