Bison Chili from Scratch

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.