You gotta love Chili.  Meat, beans, no beans, no meat--it is amazing how despite such major differences, everyone knows it is chili.  I try here to invent a Chili recipe that is at once unique and also familiar.  I like Bison meat and I like pork and I like SMOKEY.  This recipe is still evolving, so look forward to changes in the future.  By the way, I like beans, so I use them.  Nutritious and tasty.

Paul's Smokin' Buffalo Chili

3 Smoked ancho or other dried chili pepers

2 tbls extra virgin olive oil

4 slices of hickory or mesquite smoked bacon

4 lbs of bison stew meat--cubed into to 1/2 inch pieces (you can               use beef if bison is not available

2 lbs trimmed lean pork or wild boar meet cubed like the Bison

3 medium sweet onions chopped fine

2 bell peppers, roasted over open flame and peeled, then chopped

2 finely chopped garlic cloves

1/4 cup finely chopped parsley

1 tbls each. marjoram, cumin, sea salt

1 tsp each ground pepper, cinnamon

3 heaping tablespoons of a favorite chili powder (make your own)

2 tbls tomato paste

30 oz of canned chopped tomatoes or equivalent fresh tomatoes or tomato sauce

1 pint pale ale

1 c beef stock

1c chicken stock

1 tsp Tabasco Sauce

4 tbls masa flour

1 lime

Cheese and corn bread.

OPTIONAL:  1/2 lb red or kidney beans from can, rinse thoroughly

If you want beans, soak 1/2 pounds of red beans or kidney beans over night.  Also soak for at least 30 minutes 3 dried & SMOKED chili peppers.  I like smoked ancho peppers.

Chop bacon into 1/2-inch pieces and, in a heavy-bottom pot,  slowly render in the oil over medium heat until lightly crisp.  Discard most of the fat.

Put the meats in a bag with 4 tbls masa flour and shake to coat.  Remove from bag and shake off excess flour.  Add the Meats to pot and brown them.  Then add minced oinions  (adding a little fresh oil if needed)and cook until they begin to carmelize, BUT DON'T BURN THEM.

Add bell pepper, stirring as needed to prevent burning.  Then add garlic, herbs, spices and chili powder and cook for a minute or so over medium heat.  Add tomato paste and cook for 1-2 minutes.

Add chopped smoked peppers with their soaking water, 32 ounces of canned chopped tomatoes or can of tomato sauce, 1 pint  of beer, 1 cup of stock (beef or chicken), and Tabasco Sauce.

Simmer over low-heat for 2 hours.  Meat should flake apart.

Add 2 heaping Masa flour and cook for 30 minutes.

ADD BEANS NOW IF YOU WANT

Add juice  and zest of 1 or 2 limes (not the bitter white part).

Serve with traditional chili adornments.