Spicy Buffalo Tailgating Chili

• 1 pound ground buffalo meat or substitute 80% lean ground beef
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon dried sage leaves or 1 tablespoon fresh, chopped
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, chopped
• 1/2 shallot, chopped
• 1 red bell pepper, seeded, chopped
• 1 poblano chili, seeded, chopped
• 1/2 jalapeno pepper, halved, seeded chopped
• 1 tablespoon chili powder
• 1/4 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon ground chipotle pepper, or to taste
• Salt, to taste
• 1 cup Negra Modelo dark beer
• 1 (16 ounce) can crushed tomatoes
• 1 (16 ounce) cans black beans, drained and rinsed
• 1 (16 ounce) bag corn chips

1. In a medium, hot soup pot brown the ground beef with the thyme, sage and garlic. When browned remove and drain beef. Set aside. In the same pot heat the oil and add the onion, garlic, shallot, yellow pepper, red bell pepper, poblano chili and jalapeno. Saute until vegetables begin to brown, about 7 to 10 minutes. Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan. Add Negra Modelo beer and cook until liquid is reduced by 1 half. Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour. Serve with corn chips. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.

buffalo meat, thyme, sage, clove garlic, olive oil, yellow onion, garlic, shallot, red bell pepper, poblano chili, pepper, chili powder, cayenne pepper, ground chipotle pepper, salt, dark beer, tomatoes, black beans, corn chips

Taken from www.epicurious.com/recipes/member/views/spicy-buffalo-tailgating-chili-50000822 (may not work)