Bison and Pinto Bean Chili with Tomatillo Salsa and Queso Fresco

Begin by soaking the pinto beans overnight; drain and simmer in fresh water until tender, about 60-90 minutes.

In a heavy-bottomed Dutch oven, brown the ground bison over medium-high heat until deeply caramelized and fragrant.

Remove the meat, leaving the rendered fat in the pot.

Add the finely diced sweet onions and sauté until translucent and soft.

Add the roasted, pureed tomatillos and the cooked pinto beans to the pot, stirring to combine.

Incorporate the browned bison back into the mixture, allowing the flavors to meld over low heat for 20 minutes until the sauce thickens and coats the back of a spoon.

Season generously with salt and fresh cilantro.

To serve, ladle the chili into a warm bowl and top with crumbled queso fresco for a creamy, salty finish that balances the acidity of the tomatillo base.