Bison Chili from Scratch

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.

• Preparation Time: 20 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 20 mins
• Calories: 286 Calories

Ingredients

• 1 teaspoon ground white pepper
• ¼ cup vegetable oil
• 1 cup water
• 1 teaspoon paprika
• 1 large onion, diced
• 6 cloves garlic, minced
• 1 teaspoon sea salt
• 4 teaspoons ground cumin
• 3 teaspoons dried oregano
• 1 teaspoon chili powder, or more to taste
• 1 ½ pounds ground bison
• ½ pound dried red beans
• 8 medium tomatoes, finely chopped, with liquid
• 2 tablespoons red pepper flakes, or more to taste
• 2 tablespoons masa flour, or more as needed

Recipe Instructions

Step 1

Rinse beans. Combine with 3 quarts of cold water in a large pot. Soak 8 hours to overnight.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.