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bear chili with a swirl of sour cream in a bowl

Best Ever Bear Chili | What To Do With Ground Bear Meat

  • Author: Miss AK


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.


  • 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


  1. 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. 
  2. Add the bear meat to the pan and brown, about 8-10 minutes. 
  3. 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. 
  4. 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. 
  5. Stir everything well to combine and bring the pot to a boil over medium heat. 
  6. Once the chili is boiling, turn the heat down to low, and partially cover the pot with a lid. 
  7. Allow it to simmer for at least 20 minutes, an hour or more is better. 
  8. Serve with any desired chili toppings! 

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