Best Ever Bear Chili | What To Do With Ground Bear Meat
This is the best bear chili you will ever have and is perfect for using up ground black bear meat. It’s balanced with spices, rich tomato, and veggies.
Scale
Ingredients
- 1 Tbsp. olive oil
- 1 yellow onion, diced
- 2 green bell peppers, diced
- 1 lb. ground bear meat (we have black bear)
- 4 garlic cloves, minced
- 2 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 tsp. salt
- 1/4 tsp. pepper
- 12 oz. beer (I use a milk stout, or a lager) – you can sub with beef broth
- 1 Tbsp. apple cider vinegar
- 1 (6 oz.) can tomato paste
- 1 (28 oz.) can diced tomatoes (with the juice)
- 1 (14 oz.) can black beans
- 1 (14 oz.) can pinto beans
Instructions
- Heat the olive oil in a large pot over medium heat. When hot, add the onions and peppers and saute for about 8 minutes, until soft and brown on the edges.
- Add the bear meat to the pan and brown, about 8-10 minutes.
- Once the meat is cooked, add the garlic, chili powder, cumin, salt, and pepper. Cook for 2 additional minutes to let the spices release their flavors.
- Pour in the beer and vinegar and deglaze the pan. Let the alcohol from the beer cook out a bit and let it bubble in the pot for about 5 minutes before adding all of the remaining ingredients.
- Stir everything well to combine and bring the pot to a boil over medium heat.
- Once the chili is boiling, turn the heat down to low, and partially cover the pot with a lid.
- Allow it to simmer for at least 20 minutes, an hour or more is better.
- Serve with any desired chili toppings!
Find it online: https://www.missallieskitchen.com/bear-chili/