Buffalo Chili in a Jalapeno Bread Bowl

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.
• 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

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