Add the oil to a pan and brown the bison over a low-medium heat.

Add the onions and garlic to the pan and cook until softened and onions become translucent

Drain the bison, onions, and garlic and transfer them to the slow cooker

Combine the rest of the ingredients

Cover and cook on low setting for at least 8-10 hours

For the Dutch Oven

Add the oil in a Dutch oven and cook the bison meat over a medium-high heat until brown

Transfer the bison meat onto a paper towel covered plate with a slotted spoon and let it drain the oil

Add jalapeno peppers, celery, and onions and cook until softened

Add the garlic and the spices, except the oregano, and cook until fragrant and the veggies begin to brown

Add the the crushed tomatoes and the tomato paste, mix and bring to a simmer

Add the bison, the beans, corn, and broth into the mixture and stir. Add the bay leaf. If you want your chili with a more stew-like consistency, add more broth or warm water to the Dutch oven

Bring to a boil, and then reduce the heat to a simmer, cover and cook for 45 minutes to an hour, until veggies and meat become tender. Add the oregano towards the end for added flavor

Add to bowl, garnish with cheddar cheese, sour cream and enjoy!