Florida Native Mexican Buffalo Chili with Monterey Jack Nachos
Dive into the bold and vibrant flavors of Florida Native Mexican Buffalo Chili with Monterey Jack Nachos, a hearty and zesty dish that masterfully combines lean ground buffalo with the smoky warmth of chili spices and a touch of Floridian sweetness from fresh orange juice. This one-pot recipe is brimming with robust ingredients like black beans, jalapeños, and fire-roasted tomatoes, creating a rich, slow-simmered chili that's perfect for cozy dinners or game-day gatherings. Served alongside crispy corn chips smothered in gooey Monterey Jack cheese, these nachos effortlessly elevate this dish into a crowd-pleasing experience. Garnished with creamy sour cream, fresh cilantro, and a squeeze of lime, every bite delivers layers of flavor and texture. Ready in just under an hour, this unique twist on classic chili is guaranteed to impress and satisfy!
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Recipe Information
Ingredients
- 1 pound ground buffalo meat
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 1 large, diced green bell pepper
- 1 seeded and minced jalapeño
- 3 minced garlic cloves
- 14.5 ounces canned diced tomatoes
- 15 ounces, drained and rinsed black beans
- 0.5 cup orange juice
- 1 cup beef stock
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 8 ounces corn chips
- 2 cups, shredded Monterey Jack cheese
- 0.5 cup sour cream
- 0.25 cup, chopped cilantro
- 1 cut into wedges lime
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced yellow onion, green bell pepper, and jalapeño. Sauté for 5 minutes or until vegetables are softened.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the ground buffalo meat. Cook until browned, breaking it apart with a wooden spoon, about 7-8 minutes.
Add the canned diced tomatoes, black beans, orange juice, beef stock, chili powder, ground cumin, paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 30 minutes, stirring occasionally.
While the chili is simmering, preheat the oven to 375°F (190°C).
Spread the corn chips evenly on a large baking sheet lined with parchment paper.
Sprinkle the shredded Monterey Jack cheese over the chips and bake for 5-7 minutes, or until the cheese is melted and bubbly.
Once the chili is done, adjust seasoning if needed. Serve hot in bowls.
Top each bowl with a dollop of sour cream, a sprinkle of chopped cilantro, and a squeeze of fresh lime juice.
Serve the chili with the Monterey Jack nachos on the side for dipping or as a crunchy topping!
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 7.6 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
