Bison Chili from Scratch

Rinse beans thoroughly. In a large pot, combine the rinsed beans with 3 quarts of cold water. Allow to soak for a minimum of 8 hours, or preferably overnight. (Soaking time: 8+ hours)

Drain the soaked beans and return them to the pot. Add 3 quarts of fresh water and bring to a rolling boil. Once boiling, reduce the heat to low and simmer gently, uncovered, until the beans are tender. This may take 1 to 2 hours. Once tender, drain the beans and set aside. (Simmering time: 1-2 hours)

In a 4-quart stockpot, heat the vegetable oil over medium heat. Add the diced onion and sauté until softened and translucent, approximately 5 to 10 minutes. Add the minced garlic and stir for another minute until fragrant. Introduce the ground bison to the pot and cook, breaking it up with a spoon, until browned, around 10 to 15 minutes. (Cooking time: 15-25 minutes)

Stir in the chopped tomatoes, along with their liquid, into the stockpot, ensuring they are well combined with the bison mixture.

In a separate small container, create your spice blend by combining the red pepper flakes, ground cumin, dried oregano, chili powder, sea salt, white pepper, and paprika. Stir well to ensure the spices are evenly distributed. Add this aromatic blend to the stockpot, stirring it through the bison and tomato mixture. Pour in 1 cup of water, stirring gently to incorporate. Bring the mixture to a boil, which should take about 5 minutes. Reduce the heat to low and simmer, uncovered, for 1 hour, allowing the flavors to meld and deepen. (Simmering time: 1 hour, prep time: 5 minutes)

Taste the bison mixture and adjust the seasoning to your preference, adding more red pepper flakes or chili powder for extra heat, or salt and pepper to balance the flavors. Add the cooked beans to the pot and mix thoroughly.

Sprinkle 1 tablespoon of masa flour over the chili and gently stir it in to help achieve a medium-thick consistency. Cover the pot and simmer the chili over low heat for another hour. (Simmering time: 1 hour)

Uncover the chili, stir well, and add another tablespoon of masa flour. Continue to simmer, uncovered, over low heat until the chili reaches your desired consistency, which may take an additional 60 to 90 minutes. If the chili becomes too thick, cover the pot or add a little more water. Alternatively, add a teaspoon more of masa flour for a thicker consistency. (Simmering time: 60-90 minutes)