This salmon recipe for baking is quick, simple, and stunning.
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 12 hrs 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ pound dried red beans
- ¼ cup vegetable oil
- 1 large onion, diced
- 6 cloves garlic, minced
- 1 ½ pounds ground bison
- 8 medium tomatoes, finely chopped, with liquid
- 2 tablespoons red pepper flakes, or more to taste
- 4 teaspoons ground cumin
- 3 teaspoons dried oregano
- 1 teaspoon chili powder, or more to taste
- 1 teaspoon sea salt
- 1 teaspoon ground white pepper
- 1 teaspoon paprika
- 1 cup water
- 2 tablespoons masa flour, or more as needed
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.
- 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
| Calories | 286 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 10 g |
| Protein | 24 g |
| Saturated Fat | 2 g |
| Sodium | 271 mg |
| Sugars | 5 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
It is awesome the way that it is. I love using masa to thicken it. Extra Mexican taste to it.
Excellent. Follower recipe but left out the cumin.
cook red bean separately. add to chili after cooking the rest in the instant pot. only a 1/4 t of red peeper flakes, added 2 carrots and 1 zucchini
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 us. I also made this in my pressure cooker to cut the time in half. I sauteed everything, added the ingredients, cooked it in the pressure cooker for about 30 minutes, then uncovered it, added in the masa harina, and simmered until thickened. I think it’s much faster, and more straight-forward that way. It’s a great chili, and like most, tastes better the next day. I served it topped with some chopped green onions and some cheddar cheese. I would make it again. But my advice is to make sure to adjust the seasonings to your taste, and be aware of the heat-factor.