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1
Make arielleclementine's chile puree: Tear the chiles into smaller pieces and toast in a medium-sized dutch oven set over medium heat for 1-2 minutes. Transfer toasted chiles to a blender, cover with 1 cup of very hot tap water, and allow to sit for 10 minutes. Blend the chiles and water until smooth.
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2
In a large, heavy-bottomed pot over medium heat, pour in the vegetable oil. Add a 1/2 cup of the onions and cook until the onions are translucent, about 5 to 6 minutes, then add the peppers. Sautee for 1-2 minutes more, then add garlic and stir for about 30 seconds. Add the bottle of beer, reduce the heat to medium-low, and let cook for about 45 minutes to an hour.
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3
When the beer looks like it's almost gone, add the ground bison, as well as the chile powder, espresso powder, cumin, and salt, to the center of the pot. Brown the meat, breaking it up as it cooks. Add the chile puree and chicken stock, stir to coat, and let everything simmer, uncovered, for about 1 1/2 hours.
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4
Build your Frito pie(s), walking tacos, etc! If you're doing single servings: Either open the chip bags at the top or split them open down the side. Spoon your chili over the fritos and top it with the leftover diced onions, cheese, sour cream-whatever you like. If you're doing family-style: Pour a large bag of chips into a serving dish and layer up the same way you'd do with single serving, just with more!
