Begin by breaking up and browning to almost done 2.5 pounds ground bison. Add a small amount of water to the pan to help break up the meat. When done, put in slow cooker.
Saute half a package of chopped celery, three chopped onions, one jalapeno pepper, and two chopped green peppers in a small amount of olive oil until tender. Puree two quarts canned tomatoes in a blender.
Add to the browned ground bison in the slow cooker. Stir thoroughly.
Add your choice of chili powder. Bring to a boil in the slow cooker and after stirring, simmer for about 1-1/2 to 2 hours.
About 10 minutes before serving, add kidney beans if you want beans in your chili after rinsing thoroughly with water. Heat thoroughly and serve. This is truly the best chili I have ever had!
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