Start by browning the bison meat in a skillet over medium-high heat. Use a meat spatula to break up the bison into fine crumbles as it cooks.
Stir in the chorizo seasoning, cayenne pepper, and Worcestershire sauce. Continue to stir and break up the meat as it cooks. Cook until the bison is no longer pink and the excess liquids have evaporated. You should be able to drag the spoon across the bottom of the skillet without liquid refilling the space immediately. This should take about 8–10 minutes.
Transfer the browned meat to a large bowl and stir in the cheddar cheese, spicy Colby Jack cheese, and parsley. Mix until the cheeses have mostly melted, then allow the mixture to cool and thicken slightly while preparing the party bread.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly grease it with cooking spray. Arrange as many pumpernickel and rye party bread slices as will fit on the baking sheet, leaving about ½ inch between each slice.
Scoop about ½ tablespoon of the bison meat mixture onto each slice. Top with a small sprinkle of shredded cheese. Bake for 5–8 minutes or until the party breads are toasted and the cheese is melted.
Sprinkle with additional parsley before serving. Serve warm or allow to cool to room temperature. Enjoy!
This recipe was created in collaboration with The Starving Chef. You can like her on Facebook and subscribe on YouTube for weekly recipes. You can find this recipe, and many others, with step-by-step pictures on The Starving Chef Blog.