Buffalo Chili Served in Jalapeo Bread Bowls

Recipe adapted from Loretta Barrett Oden Difficulty: Easy

Nutrition (per serving 1 of 18): 296 calories; Total Fat 7g; Saturated Fat 2g; Carbs 24g; Dietary Fiber 4g; Sugars 2g; Protein 33g; Cholesterol 82mg; Sodium 539mg.

Ingredients

For the Buffalo Chili:
- 8 dried ancho chilies
- 1 large green bell pepper, seeded and diced
- 3 large garlic cloves, chopped
- 1 cup chopped yellow onion
- 1/4 cup olive oil
- 5 lbs buffalo (American bison) top round, trimmed and cut into 13 inch pieces
- 1 tablespoon salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/4 teaspoons Mexican oregano
- 1 tablespoon ground cumin, toasted
- 2 cups water
- Two 14.5-ounce cans whole tomatoes
- Optional: 2 tablespoons masa harina mixed with 1/2 cup water for thickening; chipotle or cayenne to taste
For the Jalapeo Bread Bowls:
- 1 teaspoon dry yeast
- 1 cup warm water
- 1/4 teaspoon salt
- 3 cups organic all-purpose flour
- 1/2 teaspoon sugar
- 1 fresh jalapeo, seeded, deveined, and minced

Chili Preparation

1. In a large skillet, saut the ancho chilies, green bell pepper, garlic, and onion with 2 tablespoons of olive oil until softened; remove from heat and set aside.

2. In a large Dutch oven, heat the remaining olive oil and sear the bison cubes until browned; drain excess fat.

3. Add the cooked pepper mixture to the meat and stir in salt, black pepper, Mexican oregano, toasted cumin, and 2 cups water.

4. Add the canned whole tomatoes with their juices, crushing each tomato as you add it. Add the chili mixture or puree if using, stir, and bring to a boil.

5. Reduce heat and simmer gently, partially covered, for about 90 minutes to 2 hours, until the meat is tender, the tomatoes have broken down, and the color deepens to a rich reddish-brown.

6. If a thicker chili is desired, whisk the masa harina with 1/2 cup water, stir into the simmering chili, and cook another ~10 minutes. If you want beans, add pre-cooked beans during this final stage. Adjust heat with chipotle or cayenne to taste.

Making Jalapeo Bread Bowls

1. Dissolve the yeast in 1/4 cup warm water with the sugar and 1/2 cup of the flour; let sit about 10 minutes to activate.

2. In a mixing bowl, combine the proofed yeast mixture with the remaining water and the salt, then gradually add the remaining flour in 1/2 cup increments until a loose dough forms. Knead until smooth and slightly springy.

3. Allow the dough to rise until doubled, punch down, then let rise a second time.

4. Divide the dough into pieces slightly larger than your ovenproof molds and shape into balls. On a floured board, flatten each ball into a circle about 1/2 to 1 inch wider than the inverted bowl form. Press the minced jalapeo into the dough, avoiding the area that will form the bottom to prevent leaks.

5. Spray ovenproof bowls with nonstick spray and drape the dough circles over the inverted bowls placed on a parchment-lined baking sheet; keep extra dough flat to create a rim.

6. Bake at 350F for 1520 minutes, or until golden. Remove and cool.