Biker Buffalo Chili Con Carne - cooking recipe

Ingredients

6 lbs ground buffalo meat (can substitute 3 lbs. with coarsely ground chuck)
4 ounces salt pork, cubed
salt and pepper
3 ounces chili powder
6 garlic cloves, minced
6 tablespoons ground cumin
2 large white onions, diced
1 (12 ounce) bottle beer (I prefer a stout)
6 -8 dried chili pods, reconstituted in 1/2 bottle beer
1 tablespoon fresh oregano, simmered in the other 1/2 bottle beer
2 tablespoons paprika
2 tablespoons apple cider vinegar
3 cups beef broth
1 (4 ounce) can ortega green chili peppers, diced
1 (4 ounce) can chipotle chiles, diced
1 (14 ounce) can diced tomatoes
3 1/8 ounces ibarra mexican chocolate (1 round bar)
Tabasco sauce
2 tablespoons masa corn flour, mixed with remaining beef broth

Preparation

In a large pot render salt pork.
Brown meat, salt and pepper to taste.
Add chili powder, cumin, garlic, and onions.
Cook 30-45 minutes, stirring often.
Puree chili pods with a small amount of beer.
Strain oregano from beer.
Add chili puree, oregano infused beer, paprika, vinegar, 2/3 of beef broth, green chiles, chipotle, tomatoes, and Ibarra Mexican Chocolate.
Add Tabasco to taste.
Simmer 30-45 minutes.
Dissolve masa flour in remaining broth; add to mixture.
Simmer another 30 minutes.