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Bison Chili from Scratch

Rated as 4 out of 5 Stars
0

"Lean grass-fed bison, a bold spice blend, and slow-cooked goodness combine in this bison chili from scratch. An adaptation of a web recipe that approximates the 'little-brown-bag' spice mix using all-natural ingredients."
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Ingredients

12 h 40 m servings 286
Original recipe yields 8 servings

Directions

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  1. Rinse beans. Combine with 3 quarts of cold water in a large pot. Soak 8 hours to overnight.
  2. Drain beans and return to the pot. Add 3 quarts fresh water and bring to a boil. Reduce heat to low and simmer uncovered until tender, 1 to 2 hours. Drain and set aside.
  3. Heat vegetable oil in a 4-quart stockpot over medium heat. Add onion and stir until softened, 5 to 10 minutes. Add garlic, stir for a minute, then add bison and cook until browned, 10 to 15 minutes. Stir tomatoes and liquid into stockpot.
  4. Combine red pepper flakes, cumin, oregano, chili powder, sea salt, white pepper, and paprika in a small container and stir to mix. Add to the stockpot and stir through. Add 1 cup water and stir gently while bringing water to a boil, about 5 minutes. Reduce heat to low and simmer, uncovered, for 1 hour.
  5. Taste bison mixture and adjust seasoning as desired. Add beans and mix through. Sprinkle 1 tablespoon masa flour on top and gently stir in to achieve a medium-thick consistency. Cover and simmer chili over low heat for 1 hour.
  6. Uncover chili, stir, and add another tablespoon masa flour. Continue simmering, uncovered, over low heat to desired consistency, 60 to 90 minutes. Cover the pot or add a teaspoon of masa flour to control consistency.

Footnotes

  • Cook's Notes:
  • Do not salt the bean water; it will make the beans cook more slowly.
  • Use bison suet in place of vegetable oil, if you have it.
  • Cut the kernels from leftover corn on the cob and add about 1 cup when you add the beans.

Nutrition Facts


Per Serving: 286 calories; 9.5 28.3 24 44 271 Full nutrition

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Reviews

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We enjoyed this well enough. I knew from looking at the recipe beforehand that 2 tbsps of red pepper flakes would make this inedible--so only used 1 tsp and that was still plenty enough heat for...