Mike's Onegig Chili

• 1 - 16 oz. package ground buffalo meat
• 1/2 of a yellow onion, chopped
• 1 tsp. chili powder
• 1 tsp. garlic powder (Flavor God Garlic Lovers)
• 1/4 tsp. crushed red pepper flakes
• 1 - 1 oz. packet chili seasoning
• 1 -  12 oz. jar salsa
• 1 -  15 oz. can tomato sauce
• 1 - 4 oz. can chopped green chiles, drained
• 1 - 4 oz. can chopped jalapenos, drained
• 1 - 10 oz. can Rotel tomatoes, drained
• 2 - 15.25 oz. cans corn, drained
• 1 - 15 oz. can vegetarian chili with beans
• 1 - 15 oz. can black beans, drained
• 1 - 5.3 oz. bottle Banquette Chilero hot sauce (he orders this from Costa Rica)
• 1 - 15 oz. can sweet peas, drained

Heat a pot over medium heat and spray with olive oil spray.  Add the buffalo meat and onions, and cook, breaking the meat up with a wooden spoon, until it is no longer pink and the onions are softened, about 5 minutes.  Drain any fat from the pan.

Add in the chili powder, garlic powder, red pepper flakes and packet of chili seasoning and stir to mix well.  Pour in the salsa and tomato sauce and stir to combine.   Add the green chiles, jalapenos, Rotel, corn, vegetarian chili, black beans and hot sauce.

Mix well, bring to a simmer, reducing heat as needed.  Let simmer uncovered for 45 minutes.

Add in the peas, stir lightly and cook until warmed through, 5 minutes.

Enjoy with chopped avocado, shredded cheese and sour cream.  YUM!