Bear Chili

I was FINALLY able to get my hands on some bear meat so naturally the first thing I cooked was bear chili. Due to the possibility of trichinosis (a food-bourne disease caused by the parasite called Trichinella), in the meat, bear must be cooked to an internal temperature of 160°F. Therefore, I try to incorporate bear in dishes where it doesn’t require a meat cooked rare to medium rare. Cozy up with a bowl of this chili and I promise it will warm you up after a long, cold winter day.

NOTE: If you don’t have any bear meat on hand, don’t fret! Substitute with ground beef and exclude the lime juice and Worcestershire sauce.

Serves:  4 Generous Servings –  Prepare Time: 40 minutes +/-

INGREDIENTS:

BEAR MEAT:

• 2 Tablespoon Olive Oil
• 1-1/2 Pounds Ground Bear Meat
• 1 Tablespoon Bacon Fat, Optional
• 1 Lime, Juiced
• 1 Teaspoon Worcestershire Sauce
• 1-1/2 Teaspoons Salt
• 1/2 Teaspoon Black Pepper
• 1/2 Teaspoon Cumin
• 1/4 Teaspoon Crushed Red Pepper Flakes

CHILI:

• 3 Tablespoons Olive Oil
• 1 Medium-Large White Onion, Diced
• 1 Red Bell Pepper, Diced
• 3 Garlic Cloves, Minced
• 1 Large Tomato, Diced
• 2 Tablespoons Chili Powder
• 1-1/2 Tablespoons Garlic Powder
• 1 Tablespoon Cumin
• 1 Tablespoon Oregano
• Pinch Crushed Red Pepper Flakes
• 1 Tablespoon Granulated Sugar
• 1-1/2 Tablespoons Tomato Paste
• 1-1/2 Cups Pasta Sauce
• (1)-15.5 Ounce Can Red Kidney Beans, Drained
• Salt & Pepper, To Taste
• (1)-14.5 Ounce Can Crushed Tomatoes
• 1-1/2 Cups Chicken or Beef Broth
• Cheddar Cheese, Sour Cream, & Avocado – FOR GARNISH

DIRECTIONS:

1.) Begin the chili by first cooking the bear meat. Place a Dutch oven on medium heat. Add olive oil to pot and heat until oil is shimmering. Add bear meat to pot and season with lime juice, Worcestershire sauce, bacon fat, salt, black pepper, cumin, crushed red pepper flakes. Cook for 10-12 minutes, stirring occasionally, until meat is browned and an internal temperature of at least 160°F. Once done cooking, remove meat from pot and set aside.

2.) To the same pot, add olive oil and heat until shimmering. Add diced fresh tomato, bell pepper, and onions. Cook until onions are translucent, about 5-7 minutes, stirring occasionally. Add minced garlic and cook for 90 seconds, stirring occasionally. Add 1 teaspoon of salt & 1/2 teaspoon pepper to season.

3.) Add tomato paste, sugar, cumin, chili powder, garlic powder, oregano, and crushed red pepper flakes. Stir to incorporate. Add bear meat back in pot along with drained kidney beans, crushed tomatoes, broth, and pasta sauce. Stir to combine, and season with salt and pepper to taste.

4.) Cook covered, stirring occasionally and turning heat down to medium low if needed, for 15-20 minutes. Serve with sour cream, avocado, and shredded cheese. Enjoy!