Heat the olive oil in a large Dutch oven over medium-high heat. Sear the bison in batches on all sides until golden brown. Add the carrots, celery and onion to the pot and cook until softened, about 5 minutes. Add the oregano, garlic, jalapenos and Hatch chile and cook until fragrant, about 1 minute. Add the tomato paste, chili powder and cumin and cook, stirring constantly, for 2 minutes. Add the tomatoes and 3 cups of water and bring to a simmer.
Cover the pot and simmer, stirring often, until the meat is tender, 2 to 3 hours. Add the beans in the last 20 minutes to heat through. Season to taste with salt and pepper. Serve with shredded Cheddar and Monterey Jack cheese.
Recipe courtesy of Gabriele Corcos and Debi Mazar