1. Heat a large pot or dutch oven over medium heat.  Add two teaspoons of olive oil and saute the onion, until translucent and golden. 
2. Once the onion begins to soften, push to one side of the pan and add the ground bison.  When the meat is browned and no longer pink, season with 1 teaspoon of salt.
3. In a small bowl, combine all the spices except the salt.
4. Once the ground bison is cooked, strain it to remove any fats and return it back to the pot.  Add the tomatoes, hatch chilies.
5. Stir in the spice mixture and continue to cook over medium-low heat.  Once the mixture begins to simmer add two cups of chicken stock and bring back up to a boil.
6. Cover, and lower the heat to simmer.  Continue cooking for 10 minutes, allowing the flavors to come together. 
7. Remove the lid and add the beans, mix together and cook for another 10 minutes. 
8. Meanwhile, mix the masa harina with 1/4 cup of water or broth.  Mix into a smooth paste.   If your mixture is too dry, add a couple more tablespoons of water.  You should end up with a paste just thin enough to pour.
9. Slowly pour the masa mixture into the simmering chili and mix well to combine.
10. Allow to cook another 10-12 minutes to thicken up the chili.  Remove chili from heat and serve.

Serve with sour cream, avocado and chopped fresh tomato.