1 pound dry black beans
1 pound ground bison meat
1 onion (white or yellow) diced
3 cloved garlic, minced
1 red or yellow bell pepper, diced
2 roasted peeled Hatch chiles (mild, medium or hot), optional
2 Tablespoons chili powder (mild, medium or hot)
2 teaspoons cumin powder
1/2 teaspoon ground oregano
28 ounce can whole fire roasted tomatoes and their juice
1 Tablespoon tomato paste
Place the sorted black beans in a large Dutch oven and cover with about 10 cups of water. Bring the water to a boil, then lower the heat and simmer, partially covered, until tender.
In a large pot combine the bison, onion, garlic and peppers. Cook, crumbling the meat until the meat browns and vegetables soften. Add the spices and cook for another 2 minutes then crush the tomatoes with your hands and add them and the juices to the mixture.
Add the cooked beans and 2 cups of the bean cooking water and the tomato paste to the meat mixture, partially cover the pot and simmer gently for 30 minutes or until thick. Season to taste with salt.