3 lb. ground buffalo meat (may sub with ground beef)
4 medium onions, chopped
3 cups green peppers, chopped
6 cloves garlic, minced (or 3-4 tsp. jarred minced garlic)
6 (14 oz. ea.) cans diced tomatoes with green chilies (Red Gold)
3 (15 oz. ea.) cans tomato sauce (Hunts)
3 (10 oz. ea.) cans condensed beef broth
1 3/4 cups red wine
4 (4 oz. ea.) cans chopped green chilies, undrained
4 tbsp. chili powder
2 tbsp. cumin
1 tsp. oregano
4-5 tbsp. cocoa powder
2 (28 oz. ea.) cans chili hot beans
2 (15 oz. ea.) cans black beans, rinsed and drained
2-4 tbsp. Masa Harina corn flour (optional for thicker chili)

Brown meat and onions: drain. Add remaining ingredients except beans. Bring to boil: reduce heat. Simmer uncovered for 1 1/2 to 2 hours, stirring occasionally. Stir in beans. Simmer until thoroughly heated.

Note: If a thicker chili is desired, mix corn flour with 1/2 cup water, then stir into chili. Cook for an additional 30 minutes. Garnish as desired.

Makes 24 (1 1/2 cups) servings. Recipe may be halved.

Submitted by: Jerry Beckmann