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!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Heat olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced yellow onion, green bell pepper, and jalapeño. Sauté for 5 minutes or until vegetables are softened.

Step 3

Stir in the garlic and cook for an additional 1 minute until fragrant.

Step 4

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.

Step 5

Add the canned diced tomatoes, black beans, orange juice, beef stock, chili powder, ground cumin, paprika, salt, and black pepper. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 30 minutes, stirring occasionally.

Step 7

While the chili is simmering, preheat the oven to 375°F (190°C).

Step 8

Spread the corn chips evenly on a large baking sheet lined with parchment paper.

Step 9

Sprinkle the shredded Monterey Jack cheese over the chips and bake for 5-7 minutes, or until the cheese is melted and bubbly.

Step 10

Once the chili is done, adjust seasoning if needed. Serve hot in bowls.

Step 11

Top each bowl with a dollop of sour cream, a sprinkle of chopped cilantro, and a squeeze of fresh lime juice.

Step 12

Serve the chili with the Monterey Jack nachos on the side for dipping or as a crunchy topping!

Nutrition Facts

Serving size	(2661.4g)

Amount per serving	% Daily Value*
Calories	4001.2

Total Fat 238.7g	0%
Saturated Fat 84.7g	0%
Polyunsaturated Fat 43.5g
Cholesterol 581.7mg	0%
Sodium 8598.7mg	0%
Total Carbohydrate 274.5g	0%
Dietary Fiber 52.2g	0%
Total Sugars 45.0g
Protein 209.0g	0%

Vitamin D 0IU	0%
Calcium 2625.4mg	0%
Iron 29.9mg	0%
Potassium 3854.9mg	0%

*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.

Source of Calories

Fat: 52.6%

Protein: 20.5%

Carbs: 26.9%