Buffalo Chili

1 Lb Ground BuffaloBuffalo Chili with Maple Cornbread
3 small or 2 medium onions
2 red peppers
4 cloves garlic
1 large (28 oz) can diced tomatoes (fire roasted if you can find it.  Muir Glen makes them)
2 cans stewed tomatoes
1 bottle beer (I recommend a good dark beer)
1/2 cup maple syrup
2 cups dried beans soaked over night (I use a combination of heirloom kidney, eye of the goat, and "Christmas" lima beans)
1 Tbs (or to taste) chipoltle chili pepper
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 bay leaf
3 Tbs tomato paste

Heat a large dutch oven over medium high heat.  Add the buffalo meat, and cook for about five minutes.  Add garlic, onions, and peppers and cook, stirring occasionally, for about five minutes.  Add cinnamon, garlic, nutmeg, cloves, salt, pepper, and tomato paste.  cook for about a minute until you can smell the spices and the tomato paste turns brown.  Add the beer and stir to deglaze the bottom of the pan.  Add the tomatoes, beans, and bay leaf.  bring to a steady simmer.  Cover, and adjust the heat to maintain a steady simmer.  Cook for an hour.  Remove lid and allow the chili to reduce.  Cook for another hour until the beans are tender.  Serve with cheddar cheese and maple cornbread.

Recipe Notes: You can beef or turkey if you don't want to use buffalo.  If you are a vegetarian, eliminate the meat and use a soy substitute.  Make sure you use chipoltle chili powder--it adds an amazing smoky flavor to the dish.  The chili freezes beautifully.  I prefer dried beans, but you can of course use canned beans (I would use 2 26 oz cans).  Just make sure you rinse the canned beans before adding them to the chili.  For more information see, "Celebrating The Last Day of Summer."