Recipe by sockgirl
"Many of my Texan friends doubted a Canadian could make decent chili. They were wrong. Keep water and cornbread handy for the uninitiated."
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1 (8 ounce) package
dry black beans
1 (8 ounce) package
dry kidney beans
crushed red pepper flakes
salt and pepper to taste
jalapeno pepper, seeded and minced
sweet onion, chopped
green bell peppers, chopped
3 (10 ounce) cans
diced tomatoes with green chile peppers
1 (10 ounce) can
1/2 (16 ounce) jar
hot chunky salsa
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!
No true TEXAN would and or could enjoy a chile made with "beans". All of the Terlingua chili cookers will have a good chuckle at this recipe.......
Love, love, love this recipe. I use canned beans vs. dried beans, leave out the zucchini, add 1 can of green chilis, and use the entire jar of salsa. I also put it in the crock pot in the AM on low and it is perfect at dinner time!
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 meat 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.
Mmm, good chili! The zucchini goes wonderfully with the other flavors, I would never had thought of adding it to chili. I used canned beans, and added water to a small can of tomato paste in place of the tomato sauce. I added about a tsp. of garlic powder,(out of habit), and had to skip the jalepeno pepper,(we are spice wimps). I will be using this recipe for chili from here on out.
So how's about that changing around recipes?
I used half beef and half buffalo meat, one can each of northern, red and black beans, an onion, a large can of tomato sauce, a thing of spicy salsa, and then seasoned the heck out of it with crushed red pepper, chile powder, cumin, etc. The cumin gives it much more of a Southwestern Mexican flavor than just the spices. I didn't have any jalapenos on me, so instead I used a few Thai chile peppers. I tend to not like my chili overwhelminly tomato-y, so this version came out great! I'll probably add more meat next time, though.
And however insecure East Texans are, West Texans are certainly not immasculated by adding a few beans into their dishes.
Very good recipe. I also used canned beans instead of dry to save time. I'm not sure what chili sauce is and couldn't find it, so I omitted that ingredient. I served it with shredded cheese on top and corn chips. Very yummy. I wonder if the flavor would be any different with another type of ground meat (turkey, beef, venison, pork, etc); I'll probably be trying this recipe with other types of meat to see.
The buffalo tastes excellent. This recipe could use a little more spice though.
* Percent Daily Values are based on a 2,000 calorie diet.
West Texas-Style Buffalo Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 61
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