Heat the avocado oil in a large Dutch oven over medium-high heat. Add the ground bison in an even layer and let it cook undisturbed for 3 to 4 minutes to develop a deep brown crust. Break the bison into large crumbles and continue cooking for another 2 to 3 minutes, until mostly browned but not completely cooked through.
Add the onion, poblano peppers, jalapeños, and 1/2 tsp salt directly to the bison. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables are softened and the bison is cooked through.
Add the garlic and cook for about 30 seconds, until fragrant. Stir in the tomato paste and Okie Rub. Cook for 2 to 3 minutes, stirring frequently, until the tomato paste darkens slightly and begins to caramelize.
Pour in the Modelo Especial and scrape the bottom of the Dutch oven with a wooden spoon to release all of the flavorful browned bits. Simmer for 3 to 5 minutes, until the beer has reduced by about half.
Stir in the fire-roasted diced tomatoes, kidney beans, pinto beans, beef broth, bay leaf, and remaining 1 tsp salt.
Bring the chili to a gentle boil, then reduce the heat to low. Partially cover and simmer for 45 minutes, stirring occasionally.
Remove the lid and continue simmering for 15 to 20 minutes, until the chili has thickened to your liking. For a thicker chili, mash about 1/2 cup of the beans against the side of the pot with a wooden spoon and stir them back into the chili. Add a splash of beef broth if the chili becomes too thick.
Remove and discard the bay leaf. Stir in the fresh lime juice and cilantro. Taste and adjust with additional salt or lime juice as needed.
Let the chili rest off the heat for about 10 minutes before serving. Ladle into bowls and serve with your favorite toppings.
