Lean grassfed bison a bold spice blend and slowcooked goodness combine in this bison chili from scratch An adaptation of a web recipe that approximates the littlebrownbag spice mix using allnatural ingredients
Prep Time
8 hrs
Dificult
Medium
Servings
12 hrs 40 mins
Ingredients
Instructions
Rinse beans. Combine with 3 quarts of cold water in a large pot. Soak 8 hours to overnight.
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.
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.
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.
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.
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.
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.
