1/4 cup extra-virgin olive oil
1 1/2 pounds bison stew meat, patted dry
3 carrots, peeled and roughly chopped
3 stalks celery, roughly chopped
1 large red onion, roughly chopped
2 tablespoons roughly chopped fresh oregano
3 cloves garlic, sliced
2 jalapenos, stemmed and roughly chopped
1 Hatch chile (or serrano), blistered and skin removed, roughly chopped
2 tablespoons tomato paste
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 pound tomatoes, diced
One 15-ounce can kidney beans, drained
Kosher salt and freshly ground black pepper
For serving: shredded Cheddar and Monterey Jack cheese
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