1 pound Ground Bison
1 medium onion, chopped
1 15 oz. can pinto beans, rinsed and drained
2 16 oz. cans peeled tomatoes
3/4 cup water
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1 Tbsp masa harina (corn flour found in Mexican grocery stores)
In a non-stick skillet, saute the Ground Bison and onion until the
meat is browned and the onion is tender. Add the remaining
ingredients. Cover and simmer for 1 hour. Add more water if chili
becomes too thick.
