Chili (Ground Bear & Beer)

This is the best bear chili you will ever have and is perfect for using up ground black bear meat. This is a classic chili recipe, balanced with plenty of spices, rich tomato flavour, veggies and beans.

1 Tbsp. extra-virgin olive oil
1 yellow onion, diced
2 green bell peppers, diced
1 lb ground bear meat
4 cloves garlic, minced
2 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. sea salt
¼ tsp. black pepper, freshly ground
12 oz. beer, such as milk stout, lager or you can sub with beef broth
1 Tbsp. apple cider vinegar
1 (6 oz) can tomato paste
1 (28 oz) can diced tomatoes, with juices
1 (14 oz) can black beans
1 (14 oz) can pinto beans

Heat the olive oil in a large pot over medium heat. When hot, add the onions and peppers and sauté 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 flavours.

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.