• Heat the avocado oil in a Dutch oven over medium heat. Add the diced onion and sauté until soft and translucent, 3 to 4 minutes.
• Add the ground bison, breaking it up with a spoon, and cook until no pink remains, 6 to 8 minutes.
• Add the tomato sauce, chili beans with their sauce, kidney beans, and Rotel with its juices. Stir to combine.
• Stir in the chili powder, cumin, garlic powder, onion powder, salt, and pepper.
• Bring to a gentle simmer, then cover and cook on low for 15 minutes, stirring occasionally, or up to a couple of hours for deeper flavor. Serve with your favorite toppings.

Slow Cooker

• Heat the avocado oil in a skillet over medium heat and brown the ground bison until no pink remains, 6 to 8 minutes.
• Add the browned bison, diced onion, tomato sauce, chili beans with their sauce, kidney beans, Rotel, and all the seasonings to the slow cooker. Stir to combine.
• Cover and cook on low for 8 hours or on high for 4 hours.