Smash the garlic cloves with the flat side of a large knife. The skin should slip right off and the smashed garlic will release its flavor. Chop the garlic roughly—it should be in chunky pieces. Dice the onion. Remove tops and seeds from the chilis and cut into small pieces. Keep in mind that habañero is one of the hottest varieties of chili pepper, so you may not want to eat too large a piece. Remember too that most of the heat is found in the seeds, so try to discard any and all stray seeds.
In a heavy cast-iron kettle, fry the onion, garlic and habañero chilis until soft. Add ground meat and fry until brown. Mix spices together in a small bowl and add to the meat mixture. Mix thoroughly and let the meat and spices cook for another 5 minutes. Then add the crushed tomatoes, stir well and bring to a boil. Lower heat to simmer and cook slowly, uncovered, for at least 2 hours. Turn off the heat and let chili rest in its grease for 15 minutes.
Skim as much of the accumulated fat as you wish. Some people like their chili greasy while others do not. Serve with sour cream to cut down the heat factor. This chili is only for the most tolerant eaters. Some may question my suggestion of making it with buffalo, but I live near a buffalo farm and can get it easily, although I admit it's expensive. But we also have plenty of deer around here. I know because I've run them over.
