Step 1
In a large Dutch oven, cook the ground bison over medium heat and brown it for about 5 minutes. Once browned, remove the ground bison from the Dutch oven and set aside in a bowl. Drain the fat from the meat. (Note: Ground bison is fairly lean, so there won’t be too much fat to drain.) 

Step 2
Heat the oil in the pan. Next add the onion, poblano, and jalapeno. Saute on medium heat for about 5 minutes until soft. Then add garlic and saute until fragrant. 

Step 3
Add ground bison back to the pan and add all of the seasonings. Stir to coat the meat. 

Step 4
Add the tomato paste. Then, add the beer and increase the heat to high. Using a wooden spoon, scrape up the browned bits at the bottom of the pan. Cook the beer until reduced, about 2 minutes. 

Step 5
Reduce the heat back to medium. Add 1 ½ cups of beef stock. In a separate bowl, combine the remaining 1/2 cup of beef stock and cornstarch. Add the cornstarch mixture into the Dutch oven and stir until everything is combined. 

Step 6
Add the crushed tomatoes, kidney beans, and pinto beans. Reduce the heat to low and cover with the lid. Simmer for 45 minutes. 

Step 7
The chili should be thick once finished. For a thinner consistency, add more beef stock. For a thicker consistency, continue to cook but uncovered until the desired thickness is reached.

Step 8
Serve hot and garnish with your favorites to create the ultimate game-day chili!