In a large skillet, cook the ground buffalo, bacon, and onions until the buffalo is browned and the bacon is just starting to crisp up. Transfer to a 6-quart slow cooker.
Add the sugar, tomato paste, barbecue sauce, mustard, maple syrup, cayenne, sea salt, pepper, and beans and stir to combine.
Cook over low heat, covered, for 6 hours.
Serve hot; leftovers can be stored in an airtight container in the refrigerator for up to 3 days.