Place oil in a stockpot, heated to medium. Add the garlic and ½ the onion and cook for 2 minutes. Add the bison and cook for 5 minutes, stirring occasionally until browned. Add the equivalent of 3 tomatoes, 1 tablespoon salt, 1 tablespoon pepper, the chili powder, cayenne, cumin, garlic powder, onion powder and brown sugar. Stir to combine and cook for another 5 minutes, stirring occasionally. Add the chicken stock and let simmer until the liquid is mostly gone and the chili is thickening.

Meanwhile, prepare the salsa. In a bowl, mix together the rest of the diced tomatoes, the remaining ½ onion, the parsley, avocado, serrano pepper and the rest of the salt and pepper. Set aside.

Once your chili is nice and thick (to the consistency of your liking), remove from the heat. Serve in bowls with a small spoonful of the salsa on top.