Ingredients with Measurements:
- 2 lbs ground bear meat
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cans kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add chopped onion and minced garlic to the pot and sauté until onion is translucent.
3. Add ground bear meat to the pot and cook until browned.
4. Drain any excess fat from the pot.
5. Add chili powder, cumin, paprika, salt, black pepper, and cayenne pepper to the pot and stir to combine.
6. Add kidney beans, diced tomatoes, tomato sauce, and beef broth to the pot and stir to combine.
7. Bring the chili to a boil, then reduce heat to low and simmer for 1-2 hours, stirring occasionally.
8. Serve hot with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Medium-high heat for sautéing, low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 400
Fat: 12g
Carbohydrates: 35g
Protein: 40g
Sodium: 1200mg
Fiber: 10g
Sugar: 8g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for ground bear meat.
- Black beans or pinto beans can be substituted for kidney beans.
- Vegetable broth can be substituted for beef broth.
Variations:
- Add diced bell peppers or jalapeños for extra spice and flavor.
- Top with shredded cheese, sour cream, or diced avocado.
- Serve over rice or with cornbread.
Tips and tricks:
- Use a meat thermometer to ensure the bear meat is fully cooked.
- Adjust the amount of chili powder and cayenne pepper to your desired level of spiciness.
- Make ahead and store in the refrigerator or freezer for easy meal prep.
Storage instructions:
Store leftover chili in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat chili in a pot on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls and top with your favorite toppings.
Garnishes:
Shredded cheese, sour cream, diced avocado, chopped cilantro, sliced jalapeños.
Pairings:
Cornbread, garlic bread, or a side salad.
Suggested side dishes:
Cornbread, garlic bread, or a side salad.
Troubleshooting advice:
- If the chili is too thick, add more beef broth or water to thin it out.
- If the chili is too thin, let it simmer for longer to thicken.
Food safety advice:
- Always cook bear meat to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator or freezer.
Food history:
Chili is a dish that originated in Texas in the late 1800s and has since become a popular comfort food in the United States.
Flavor profiles:
This bear chili recipe has a rich and savory flavor with a hint of spice.
Serving suggestions:
Serve hot with your favorite toppings and a side of cornbread or garlic bread.
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