Heat the EVOO, 2 turns of the pan, in a large pan over medium-high heat. Add the bison and cook until brown, using a potato masher to break it up.

Using a food processor, puree the chipotles and 2 tbsp. adobo sauce (to dial back the heat level, scrape out the chile seeds first). Stir 2 tbsp. of the chipotle puree into the meat; season with salt and pepper. Reserve the remaining puree to adjust the heat at the end of cooking (freeze whats left over in a storage bag). Stir in the coriander, cumin and paprika. Add the onion and garlic.

Peel and chop 1 apple and add to the chili. Chop the other unpeeled apple and dress with the lemon juice. Add the cinnamon and bay leaves to the chili, stir in the tomato paste, then the stock and cider.

Cover and cook on LOW in a crockpot 6-8 hours.

Top the chili with the cheese, reserved apple and the pepitas.