It's official sweater weather, which means it's time for sweater whether food. The best thing about this bison and bean chili is that it's simple and you can customize it to your taste.
Heat Colavita Olive Oil in heavy large pot over medium-high heat.
Add the pancetta, and sauté until browned, about 5 minutes.
Add the onions and sauté until translucent, another 5 minutes.
Add the bison and cook until browned, 7 minutes, breaking it up with the back of a wooden spoon as you cook.
Add the spices and the red, jalapeno and serrano peppers and mix well. Simmer for 3 minutes.
Mix in the Colavita Diced Tomatoes and the broth. Bring the mixture to a boil, stirring occasionally.
Reduce the heat to low, cover the pot and allow it to simmer for about 45 minutes to an hour.
Check on it occasionally, stirring to mix the ingredients.
Ladle chili into bowls. Serve with sour cream, grated cheese, cilantro and crispy tortilla chips.
This dish can be made a day ahead of time and kept in the refrigerator. Reheat over the stovetop and serve.