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Ingredients
- 1 ½ cups Florida Orange Juice
- 1 tsp. Florida Orange zest, chopped
- 4 tbsp. olive oil, divided
- 1 ½ lb. ground buffalo meat
- Salt and pepper to taste
- 1 cup red bell pepper, chopped
- 1 cup green bell pepper, chopped
- ½ cup onion, diced
- 2 tbsp. jalapeño, seeded and diced
- 2 tbsp. chopped garlic.
- 2 tbsp. chili powder
- 1 tbsp. onion powder
- 2 tsp. garlic powder
- 2 tsp. ground cumin
- 1 (20-oz.) can diced tomatoes
- 2 tbsp. fresh oregano
- 1 tbsp. chipotle peppers, seeded, chopped
- 1 tbsp. finely ground cornmeal
- 2 cups shredded cheddar cheese
- 1 cup sour cream
Instructions
- Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and buffalo meat and season with salt and pepper.
- Brown meat until cooked through, then remove from skillet and set aside.
- In a large stock pot over medium heat, place remaining 2 tablespoons of olive oil, red and green peppers, onion, jalapeño and garlic.
- Cook for 8 to 10 minutes until onions are tender. Add chili powder, onion powder, garlic powder and cumin and cook for 1 to 2 more minutes to toast spices.
- Add tomatoes, Florida Orange Juice, oregano, chipotle peppers, cornmeal and Florida Orange zest. Cook over medium-low heat for 45 minutes.
- Serve chili in bowls and top with cheddar cheese and sour cream.
Serving Suggestion: Serve with Florida Orange Jalapeño Cornbread.
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