Preheat your oven to 400 degrees fahrenheit

Mix the butternut squash and coconut oil together in a small roasting pan and roast in the oven for 30 minutes or until tender

Cook bacon in a large skillet over medium heat and cook until crispy, set aside to cool

Add the bison to the bacon grease in the pan and cook through

Stir in the onion, garlic, and jalapeños and cook until the onions are translucent

Add the salt, oregano, cumin, and cayenne and then cook while stirring for a minute

Crumble your bacon and add it as well as your tomatoes with the juice and apple cider vinegar

Bring to a simmer and let simmer until thickened, about 30 minutes

Once done, place your chili in a bowl and top with your roasted butternut squash

Sprinkle with some cinnamon or cocoa powder if desired

Enjoy