Stewed tomatoes, 4 to 6 cups or more. Fresh roasted in oven for 45 min or canned. Put in large chili pot with a can of chicken stock. Cook 1 to 2 lbs ground buffalo till brown and cut to little pieces with spatula as cooking. In same pan with remnants saute two large onions and some bell peppers diced and sweat till translucent. Season with pepper, salt & garlic. Add to pot. Add chili powder about 5 tablespoons. Add salt pepper and a small can diced chilies. Drain and rinse 1 or 2 cans red kidney beans. Add after pot has come to boil and reduce heat to simmer. Check taste after 1/2 hour and add spices as you desire. If too soupy add tomato paste.
If you like add dark chocolate and cinnamon.
This gets better over time. Usually the next day I pull the pot out of fridge and slowly reheat.
Serve with avocado diced fresh sweet onions and sour cream