4 tablespoons olive oil, divided
1 ½ pounds ground buffalo meat
Salt to taste
Pepper to taste
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
½ cup onion, diced
2 tablespoons jalapeño pepper, seeded, diced
2 tablespoons chopped garlic .
2 tablespoons chili powder
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons ground cumin
1 (20-ounce) can diced tomatoes
1 ½ cups Florida orange juice
2 tablespoons fresh oregano
1 tablespoon chipotle chile, seeded, chopped
1 tablespoon finely ground cornmeal
1 teaspoon Florida orange zest, chopped
2 cups shredded cheddar cheese
1 cup sour cream
Yield: Makes 6 Servings
Heat large skillet over medium-high heat. Add 2 tablespoons olive oil and buffalo meat; season with salt and pepper to taste. Brown buffalo meat until cooked through; remove buffalo meat from skillet and reserve.
In large stock pot over medium heat, place remaining 2 tablespoons olive oil, red and green peppers, onion, jalapeño pepper and garlic. Cook for 8 to 10 minutes until onions are tender. Add chili powder, onion powder, garlic powder and cumin; cook for 1 to 2 more minutes to toast spices.
Add tomatoes, orange juice, oregano, chipotle chiles, cornmeal and orange zest; cook over medium-low heat for 45 minutes. Serve chili in bowls; top with cheddar cheese and sour cream.
Serving Suggestion: Serve with Florida Orange–Jalapeño Cornbread.