Stein Eriksen Lodge Game Chili

1/2 cup olive oil1 pound buffalo, diced in 3/4-inch cubes1 pound elk or venison, diced in 3/4-inch cubes1 pound wild boar, diced in 3/4-inch cubes2 tablespoons kosher salt1 tablespoon black pepper#188; cup pasilla chile powder#188; cup New Mexican chili powder1 pound small onions, diced3 garlic cloves, chopped1 cup coffee, brewed1 bay leaf2#188; cups tomato juice3 cans (12 ounces each) diced tomatoes4 cups veal stock, chicken stock will work, too4 cups waterHeat oil (it can't get hot enough) in large pot or Dutch oven. Season meat with half the dry spices and brown meat 10-15 minutes in the hot oil. Add onions and garlic, saute 3 to 4 minutes.Add coffee, tomato juice, bay leaf, diced tomatoes, remainder of spices, stock and water and simmer 2 to 3 hours, until meat is tender. You may have to adjust consistency with more stock and check seasonings to taste.Serves about 12.Chef Zane Holmquist, Stein Eriksen Lodge, Park City, Utah