Florida Orange Buffalo Chili

Yield: Makes 6 servings

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Zesty orange juice enhances rich, meaty buffalo in this hearty Great Plains staple.


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


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. 

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