Buffalo Chili In A Jalapeno Bread Bowl Recipes

BREAD BOWL CHILI

Steps:

• In a large saucepan, cook beef and pork over medium heat until no longer pink; drain. Stir in the beans, tomatoes, broth, tomato sauce, chili powder and jalapeno. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Serve in soup bowls or if desired, cut the top fourth off of each roll; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread. Spoon chili into bread bowls. Serve with cubed bread,, shredded cheddar cheese, sliced green onions and sour cream if desired.

BREAD BOWL CHILI

Steps:

• 1. MAKING THE BOWL: Using a serrated knife, slice off about an inch from the top of the bread.
• 2. Carve out a "bowl" from within the bread, leaving about 1 inch inside.
• 3. MAKING THE CHILI: To chop jalapeno pepper, use a knife and fork to hold in place. Chop pepper into fine pieces. Avoid touching seeds with your hands.
• 4. In a large nonstick skillet, cook beef over medium heat, stirring, until browned, about 5 minutes. Drain beef.
• 5. In same skillet, heat oil over medium heat. Add onions; cook, stirring, for 5 minutes. Add bell pepper, jalapeno pepper and chili powder; cook stirring, for 5 minutes.
• 6. Add beef, tomatoes with liquid and tomato paste; bring to a boil. Reduce heat to low; simmer for 25 minutes. Add beans and corn; cook 5 minutes longer.
• 7. Ladle chili into bread bowl and serve immediately.

BREAD BOWL CHILI

Steps:

• Using a serrated knife, slice off about an inch from the top of the bread.
• Carve out a bowl from within the bread, leaving about 1 inch inside.
• In a large nonstick skillet, cook beef over medium heat, stirring, until browned, about 5 minutes.
• Drain beef.
• In the same skillet, heat oil over medium heat.
• Add onions;cook, stirring, for 5 minutes.
• Add bell pepper, jalapeno pepper and chili powder; cook, stirring for 5 minutes.
• Add beef, tomatoes with liquid and tomato paste; bring to a boil.
• Reduce heat to low; simmer for 25 minutes, Add beans and corn; cook 5 minutes longer.
• Ladle chili into bread bowl and serve immediately.

COLORADO BUFFALO CHILI

Steps:

• Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
• Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.

INSANELY AMAZING JALAPENO CHEESE DIP

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine jalapeno peppers, Parmesan cheese, Cheddar cheese, mayonnaise, and green chilies in a bowl. Cut the top off of the sourdough bread and hollow out the center to create a bowl. Fill the bread bowl with the jalapeno mixture.
• Bake in the preheated oven for 30 minutes.

WEST TEXAS-STYLE BUFFALO CHILI

Steps:

• Soak beans in water overnight. Drain and rinse.
• In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt and pepper. Reserve the seeds.
• Heat oil in a large heavy skillet over medium low heat. Saute the onion and bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa. Season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat.
• Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. Continue to simmer for 1 hour.