2 cups dry pinto beans
2 lbs lean ground bison (or beef)
½ cup chopped onion
2 tsp sunflower oil
2, 14 oz cans whole tomatoes with liquid
2 quarts water
1 tsp salt
1 clove garlic, crushed
2-4 roasted Anaheim chilies (mild or hot) peeled, seeded, and chopped
1 packages Chugwater Chili Brand seasoning or 3 Tbsp of your favorite chili seasoning
Wash and sort beans. Soak beans overnight in water. Drain. Saute onion in oil until tender; then add ground buffalo; brown until no pink remains. Put meat mixture into a stock pot. Add beans, tomatoes, water, salt, garlic, chilies, and Chugwater Chili brand seasoning. Bring to a boil, then turn down to simmer until beans are tender- usually 4-6 hours. Can also be cooked in a crockpot on low for 6-8 hours.
Top with onions and shredded cheese. Freezes well.