In a high-sided skillet, heat oil over medium-high. Add onions and sauté for 2 minutes. Break ground bison into pieces and add to skillet, breaking up further as it cooks. Cook until browned, about 8 minutes.
Add potatoes, carrot, and garlic and stir well.
In a small bowl, combine chili powder, cumin, oregano, salt, and ground pepper. Shake spices over meat mixture and stir to incorporate.
In a blender or food processor, combine tomatoes, jalapeño, onion, and garlic. Pulse to puree to desired consistency.
Pour sauce over meat, stirring to incorporate. Cover skillet and lower heat to just under medium. Simmer for 20 minutes, or until vegetables are tender. If needed, cook uncovered during last minutes to thicken sauce.