Bison Chili from Scratch Recipe

Ingredients

• pound dried red beans
• cup vegetable oil
• 1 large onion, diced
• 6 cloves garlic, minced
• 1 pounds ground bison
• 8 medium tomatoes, finely chopped, with liquid
• 2 tablespoons red pepper flakes, or more to taste
• 4 teaspoons ground cumin
• 3 teaspoons dried oregano
• 1 teaspoon chili powder, or more to taste
• 1 teaspoon sea salt
• 1 teaspoon ground white pepper
• 1 teaspoon paprika
• 1 cup water
• 2 tablespoons masa flour, or more as needed

Directions

Step 1: Rinse the beans and combine them with 3 quarts of cold water in a large pot. Soak for 8 hours or overnight.

Step 2: Drain the beans and return them to the pot. Add 3 quarts of fresh water and bring to a boil. Reduce the heat to low and simmer uncovered until the beans are tender, about 1 to 2 hours. Drain and set aside.

Step 3: Heat vegetable oil in a 4-quart stockpot over medium heat. Add the diced onion and cook, stirring occasionally, until softened, 5 to 10 minutes.

Step 4: Add the minced garlic and stir for about 1 minute, then add the ground bison. Cook, stirring occasionally, until the bison is browned, about 10 to 15 minutes.

Step 5: Stir in the chopped tomatoes along with their liquid, and mix well with the meat mixture.

Step 6: In a small , combine the red pepper flakes, ground cumin, dried oregano, chili powder, sea salt, white pepper, and paprika. Stir to mix, then add the spice mixture to the stockpot and stir everything together.

Step 7: Add 1 cup of water and stir gently, bringing the mixture to a boil. This should take about 5 minutes.

Step 8: Reduce the heat to low and let the chili simmer uncovered for 1 hour, stirring occasionally. Taste and adjust seasoning if needed.

Step 9: Add the cooked beans to the chili and mix them in thoroughly.

Step 10: Sprinkle 1 tablespoon of masa flour on top of the chili and stir gently to thicken to a medium consistency. Cover the pot and simmer the chili over low heat for another 1 hour.

Step 11: After 1 hour, uncover the chili, stir, and add another tablespoon of masa flour. Continue simmering uncovered for an additional 60 to 90 minutes, or until the desired consistency is achieved. If needed, cover the pot or add an extra teaspoon of masa flour to control thickness.

Cook's Notes

• Do not salt the bean water as it will make the beans cook more slowly.
• If available, you can use bison suet in place of vegetable oil.
• For a twist, add about 1 cup of kernels from leftover corn on the cob when you add the beans.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.