Mr. Bill's New Mexico Buffalo Chili

Ingredients

• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon dried Mexican oregano
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 2 teaspoons ground cumin
• 1 tablespoon hot chili powder
• 1 teaspoon garlic powder
• 2 teaspoons hickory smoked salt
• 1 teaspoon ground black pepper
• 2 teaspoons cayenne pepper
• 2 pounds buffalo stew meat, cubed
• 2 pounds chorizo sausage, chopped
• 2 pounds pork stew meat, cubed
• 2 slices hickory-smoked bacon, diced
• 3 sweet onions, coarsely chopped
• 2 habanero peppers, seeded and chopped
• 4 jalapeno peppers, seeded and chopped
• 7 cloves garlic, minced
• 2 teaspoons New Mexico chile powder
• 1 tablespoon lard, or more as needed
• 3 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®), undrained
• 2 (7.75 ounce) cans salsa (such as El Pato® Salsa de Chile Fresco)
• 1 (6 ounce) can tomato paste
• 1 (16 ounce) jar picante sauce (such as Pace® Picante Sauce)
• 2 (4 ounce) cans diced green chiles (such as Ortega® Diced Green Chiles)
• 1 (12 fluid ounce) bottle dark beer, or as needed

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the lard in a large heavy Dutch oven over medium heat. Add the diced bacon and cook for 5 minutes until the fat renders and the bacon is crisp.

2. Add the chopped chorizo and cook, breaking it up, for 8 minutes until browned. Use a slotted spoon to move it to a bowl.

3. Working in batches, brown the cubed buffalo and pork stew meat in the same pot for about 10 minutes, adding a little more lard if the pot looks dry. Transfer to the bowl.

4. Add the onions, habanero, jalapeno and garlic to the pot and cook for 8 minutes, stirring, until softened.

5. Stir in the cocoa powder, oregano, basil, marjoram, cumin, chili powder, New Mexico chile powder, garlic powder, smoked salt, black pepper and cayenne. Cook for 2 minutes, stirring constantly.

6. Stir in the tomato paste, then add the diced tomatoes with green chiles, salsa, picante sauce, diced green chiles and the bottle of dark beer. Return the meats and chorizo to the pot and stir well.

7. Bring to a boil, then reduce to a low simmer. Cover partly and cook for about 2 hours, stirring occasionally, adding a splash of water or more beer if it thickens too much.

8. Check that the buffalo and pork are fork-tender and at least 145°F (63°C) inside, and the chorizo has reached 160°F (71°C). Simmer 10 more minutes if needed, then serve hot.