• 1.5 pounds ground buffalo
• .5 pounds pork chorizo
• 3/4 cup chopped onion
• 8oz tomato sauce
• 14.5oz can mini diced tomatoes
• Beef bullion
• 2 alarm chili kit
• Worcestershire sauce

Put a small amount of oil in a deep skillet and add onion.  Cook until slightly browned.  Pour off extra oil. 
Crumble chorizo and buffalo and brown together.  (Buffalo is low in fat so there should be no need to drain.
Add tomato sauce and diced tomatoes.
Add chili kit packets except for the red pepper flakes and masa flour.  Mix well.
for hot chili, add the entire contents of the chili flakes, for mild, omit flakes entirely.
Season to taste with Worcestershire sauce.
If chili is too thick, add beef bullion.
Simmer for a few minutes and transfer to a warmed crock pot.  Cook on low for 4-6 hours.

NOTE: Chili may be made the night before.  Cook on low for 1-2 hours.  Cool and refrigerate overnight.  The next day, heat on high for 1 hour and reduce to low and cook for 3-4 more hours.