3 lb. beef chuck, cut into 1-inch cubes
1 lb. Buffalo roast, cut into 1-inch cubes
salt and pepper, to taste
2 1/2 cups tomato sauce
2 large onions, diced
2-3 cloves garlic, minced
2 tbsp. cayenne powder
1 tsp. Tabasco pepper sauce
1 tbsp. oregano, crushed
1 tbsp. ground cumin
1 cup dark chili powder
1 tbsp. paprika
2 tbsp. Masa flour

Season the chuck and Buffalo with salt and pepper. Sear the meat in olive oil in a cast iron skillet. Add the onion and sauté until the onion is starting to turn translucent. Add the garlic and continue cooking for 2 tp 3 minutes.

While the meat is searing, stir together the remaining ingredients, excepting the Masa flour in a large stock pot over medium heat.

When the meat, onions and garlic are ready, transfer the meat mixture to the stock pot and stir in enough water to cover the meat. Increase the heat and bring the chili to a boil. Lower the heat to a simmer, cover and cook for 3 to 4 hours until tender.

Add warm water to the Masa flour and make a thin paste. Stir the Masa into the cooking chili and stir until thickened.

Great served with Two Bubba's Cornbread.

Submitted by: Two Bubba's Bar Grill and Speed Shop