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.