Bison Bean and Barley Chili with Pearl Onions

This is a rich hearty chili with a sweet surprise of pearl onions.
2 cups water plus 1 tsp salt
1/4 cup pearl barley

1 lb ground bison (or beef, preferably grass fed)
1 16-oz bag frozen pearl onions, thawed
1/2 tsp cumin seeds (or powder)
1/2 tsp fennel seeds
1 jalapeño pepper, sliced
2 cloves garlic, minced
2 Tbsp tomato paste
1 Tbsp chili powder
1/2 tsp turmeric
1 can Navy beans, rinsed and drained
1 can pinto beans, rinsed and drained
about 2 more cups water
palmful cilantro, minced

Bring the salted water to a boil in a small pot. Cook the barley in the water for about 15 minutes, or until al dente. Drain and set aside.

Brown the ground bison in a soup pot or Dutch oven with a dash of olive oil until well browned. Season to taste with salt and pepper. Set browned bison aside in a bowl.

Add a dash more oil to the pot and add the pearl onions. Allow to brown slightly, about 8 minutes, stirring regularly. Add the cumin seeds, fennel seeds, jalapeño pepper and garlic and cook another 2-3 minutes.

Return the bison to the pot.

Add the tomato paste, chili powder and turmeric. Cook the mixture down for another 5 minutes or so to darken the paste and develop its flavor.

Add the beans and the barley and enough water to make a thick chili. Simmer for about 20-30 minutes to develop flavor. Adjust consistency with water as necessary. Serve in bowls, garnished with cilantro.

Serves 4-6.