Step 1

Spread the beans out on a rimmed baking sheet and discard any stones, dirt, or broken beans. Rinse the beans, then do an overnight or a quick soak.

Step 2

Cover the beans with the 4 cups of water and add the 1 ½ teaspoons of salt. Leave the beans to soak at least 8 hours, or overnight. Drain the beans and discard the soaking liquid.

Step 3

Put the beans, 4 cups of water, and 1 ½ teaspoons of salt in an Instant Pot or other pressure cooker. Pressure cook at high pressure for 1 minute (“Manual” or “Pressure Cook” mode in an Instant Pot), then let the pressure come down naturally for a full 30 minutes. (Quick release any pressure remaining after 30 minutes, but let the beans rest for the full 30 minutes, even if the pressure releases itself earlier.) Drain the beans and discard the soaking liquid.

Step 4

Set the Instant Pot to sauté mode adjusted to high (medium-high heat in a stovetop PC). Add the vegetable oil and heat until shimmering, about 5 minutes. Stir in the red onion and garlic, and sprinkle with the ½ teaspoon salt. Sauté, stirring occasionally, until the onions soften, about 5 minutes. Make a hole in the center of the onions and add the chili powder, cumin, oregano, black pepper, and cayenne. Toast for 1 minute, then stir the spices into the onions.

Step 5

Add the ground buffalo to the pot and sprinkle with 1 teaspoon fine sea salt. Cook, breaking up the buffalo and scraping the bottom of the pot with a flat edged wooden spoon if anything sticks, until the buffalo loses its pink color, about 5 minutes. Pour in the beer and bring to a simmer. Stir, scraping the bottom of the pot one last time to loosen any browned buffalo, onions, or spices. Stir the drained beans, 2 cups of water, 1 teaspoon of salt, and can of crushed tomatoes into the pot.

Step 6

Lock the lid and pressure cook at high pressure for 20 minutes (Use “Manual” or “Pressure Cook” mode in an Instant Pot), or for 18 minutes if using a stovetop pressure cooker. Quick release the pressure.

Step 7

Carefully remove the lid – tilt it away from you to avoid the hot steam. Stir in the fresh ground black pepper. Ladle the chili into bowls and serve with your favorite chili toppings (I top my chili with diced onions and shredded cheddar.) Enjoy!