I’ve been wanting to make this chili for a while, because it combines two of my recent obsessions: heirloom beans and bison. Anasazi beans aren’t available right now, so I used Yellow Indian Woman. A small pinto-like bean, lighter in color and creamy texture. I love beans almost as much as I love grains. The chili was good, nothing super special. I like using bison in chili instead of beef because it’s more beefy than turkey.

• Anasazi Cowboy Chili with Buffalo & Nopales (Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo, p. 81)