Recipe courtesy of Loretta Barrett Oden
Buffalo Chili in a Jalapeno Bread Bowl
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 296
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 24
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 33
- Cholesterol
- 82
- Sodium
- 539
Ingredients
8 dried ancho chiles
1 large green bell pepper, seeded and chopped
3 large cloves garlic, chopped
1 cup yellow onions, chopped
1/4 cup olive oil
5 pounds Buffalo (American bison) top round, trimmed and cut into 1- to 3-inch cubes
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
1 1/4 teaspoons Mexican oregano
1 tablespoon ground cumin, toasted in dry pan
2 cups of water
2 14 1/2 ounce cans whole tomatoes
Optional: 2 tablespoons masa harina dissolved in 1/2 cup water for thickening chipotle or cayenne pepper for extra kick.
Dough for Bread Bowl:
1 teaspoon dry yeast
1 cup warm water
1/4 teaspoon salt
3 cups organic all-purpose flour
1/2 teaspoon sugar
Fresh jalapeno pepper, seeded, deveined and chopped
Directions
- In a large skillet, brown the chiles, bell pepper, garlic and onion in 2 tablespoons of the olive oil until soft. Set aside. In a large Dutch oven, brown the buffalo in the remaining olive oil. Drain any excess fat and add the bell pepper, garlic and onion mixture along with the salt, pepper, oregano, cumin and 2 cups of water. Add the tomatoes and their juice, squishing each tomato with your hand before it goes into the pot. Add the chile puree or whatever chile mixture you are using, stir and bring to a boil. Reduce heat and cook, partially covered, at a simmer for about 1 1/2 to 2 hours or until the buffalo is tender and the tomatoes have broken down and the whole thing has turned a beautiful dark brick red. If a thicker chili is desired, add the masa harina and water mixture, stirring to thicken. Return to heat and cook about 10 minutes more. If you prefer beans with your chili, add the precooked bean of choice.
- For the bread bowl: Dissolve yeast in 1/4 cup warm water with sugar and 1/2 cup of flour. Let stand for 10 minutes to proof. Combine with remaining water and salt in mixing bowl. Blend well. Add flour a half cup at a time until a loose paste is formed. Add remaining flour and mix on low speed until dough pulls away from side of bowl. The dough should be smooth and elastic at end of kneading process. Let rise, punch down and let rise again. To make bowls, cut off a piece of dough and shape into ball with floured hands, and roll out on floured board to a 1/2 to 1 inch larger diameter than the soup bowl you will be using as a form. Press the chopped jalapeno pepper pieces into the dough avoiding what will be the bottom of the dough bowl (as they make holes in the dough while baking and they leak). Spray the bowl (of course it must be ovenproof) with non-stick spray and place an oiled or parchment covered sheet pan, lightly form the dough over the upside-down bowl, leaving the excess flat on the sheet pan to form a little lip on the dough bowl. Bake at 350 degrees for 15 to 20 minutes or until golden brown. Pour chili into bread bowl.