Heat a large Dutch oven or heavy-bottomed pot with a tightfitting lid over medium-high heat and add bison, onion, and bell pepper; season with salt and freshly ground black pepper. Cook, stirring occasionally, until meat is cooked through and beginning to brown, about 15 minutes.
Stir in garlic and cook until fragrant, about 1 minute. Add remaining ingredients and stir, scraping up any browned bits from the bottom of the pot. Season with salt and pepper. Bring mixture to a simmer, then reduce heat to low.
Partially cover and cook, stirring occasionally and checking to make sure chili is not boiling, until slightly thickened, about 45 minutes. Taste, adjust seasoning as necessary, and serve.
Beverage pairing:Domaine des Remizières Crozes-Hermitage Cuvée Particulière, France. A Syrah from the northern Rhône has the fruit, spiciness, and earthiness to match up with many components of this dish. Its dark meatiness echoes the bison, while the taste of the earth will match with the beans.