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1
Heat 1 tablespoon of olive oil in a heavy pan. Brown buffalo and ground chuck with 2 tablespoons chili powder. Season with salt and pepper.
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2
Add two beers and the rest of the chili powder, cumin, mexican oregano, cayenne pepper, and paprika. Bring to a boil and reduce to a light simmer. Let chili cook for about one hour.
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3
While chili is cooking, heat 2 tablespoons of oil in a medium pan. Add onions and cook slowly over medium low heat until caramelized, about 15 minutes. Once onions look caramelized and light brown, add garlic cloves. Cook for another 2-3 minutes.
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4
After the chili has been cooking for about an hour, add the caramelized onions, tomatoes, chipotle chili, green chili, red bell pepper, and jalapenos. If the liquid looks low, add 1/2 cup beef broth. Cook for another 30 minutes over low heat to allow vegetables to soften.
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5
As liquid cooks out of chili, add 1/2 cup of beef broth until you have used the entire can of beef broth. This should take about an hour or two. Cook until chili is thick and a rich, brown color.
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6
Optional: Add drained and rinsed black beans, brown sugar and balsamic vinegar. Cook for another 5 minutes until beans are warmed.
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7
Serve with your favorite garnishes. I use onions (or green onions), grated sharp white cheddar cheese, diced pickled jalapenos, fritos or tortilla chips, sour cream, cilantro, and homemade cornbread. Enjoy!
