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In a large pot or Dutch oven, heat oil over medium heat. Sauté the onion until softened, about 3 minutes. Add the garlic and sauté until fragrant, about a minute longer.
Add the bison meat and crumble into very small pieces while it browns. Cook until no longer pink, about 5 minutes.
Add the pinto, kidney, and black beans to the mixture, then add the tomato puree and crushed tomatoes and stir to combine. Add the beef broth, thyme, rosemary, and chiles, and stir well to combine and submerge the chiles.
Bring to a simmer, then turn the heat to low and cover. Cook for at least 20 minutes, but ideally cook for up to 2 hours to allow the flavors to meld.
When ready to serve, remove from the heat and remove peppers and cinnamon stick. Season with salt and pepper to taste.
Serve with cilantro, bread, or as desired.