Soak the heirloom beans overnight. In the morning drain and rinse them with cold water. Place the beans in a big stockpot and fill with either water or broth or a half and half mixture of both. Bring to a boil. Turn the heat down to medium and let the beans continue to boil on medium, until just tender. This should take about 45-60 mins. Drain the beans, but reserve 2 cups of the liquid. Add the beans and the 2 cups of liquid to a crock-pot. Sauté onion and garlic in olive oil until soft, add ½ cup Mettler Cabernet and simmer for a minute. Transfer the onion, garlic and wine mixture to the crock-pot.
In the same skillet, brown the ground buffalo, season with a little garlic salt and pepper. Drain. Transfer to the crock-pot.Add the spices, Cholula, Agave nectar, tomato sauce, and unsweetened cocoa to the crock-pot and give a stir. Let this cook throughout the day on high (5-6 hours), stirring occasionally if possible. Or overnight on low (8-9 hours)
If you want to thicken the finished chili, let it simmer with the lid off, and add 2 T masa flour and warm water mixture at the last 15 mins of cooking to thicken to your desired consistency.
Top with sour cream, chopped chives, black olives and shredded cheddar! Serve with Mettler Cabernet. Yum!