Bear Chili with Three Beans

A bold and spicy approach to black bear that produces rich, complex flavors that develop over time. This recipe uses slow-cooked perfection to bring out the best in your harvest, creating a memorable meal for family and friends.

Southwestern tradition meets rich wilderness protein

Regional Fusion This hearty chili takes advantage of bear meat's natural richness and marbling to create incredibly satisfying cold-weather comfort food.

Ingredients (Serves 15-20)

• 4 lbs ground bear meat
• 3 tbsp lard or vegetable oil
• 3 large onions, diced
• 8 cloves garlic, minced
• 1/4 cup chili powder
• 3 tbsp ground cumin
• 2 tbsp smoked paprika
• 2 tsp oregano
• 1 tsp cayenne pepper
• 3 tbsp tomato paste
• 2 cans diced tomatoes
• 1 can each: kidney beans, pinto beans, black beans
• 3 cups beef stock
• 3 squares dark chocolate
• 2 tbsp masa harina

Rich Chili Method

1. Meat Browning: Brown the bear meat in batches over high heat. Don't crowd the pot.

2. Spice Foundation: Toast your dried chiles and spices until fragrant. Blend with liquid for the base.

3. Building Process: Add tomatoes with the liquid. Combine the browned meat with the chile base and stock. Add beans if desired.

4. Long Simmering: Simmer for at least 2 hours. The meat should be tender and the flavors melded.