Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 pounds ground bear meat
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (4 ounce) can diced green chilies
- 1/2 cup frozen corn
For the Cornbread:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 1/4 cup vegetable oil
Special Equipment Needed:
- Large pot
- 9x13 inch baking dish
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the bear meat and cook until browned, about 10 minutes.
4. Add the diced tomatoes, tomato sauce, chili powder, cumin, oregano, sugar, salt, and pepper. Bring to a boil, reduce heat, and simmer for 30 minutes.
5. Add the black beans, kidney beans, green chilies, and corn. Simmer for an additional 10 minutes.
6. Meanwhile, in a medium bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
7. In a separate bowl, whisk together the egg, buttermilk, and oil.
8. Add the wet ingredients to the dry ingredients and stir until just combined.
9. Pour the batter into the prepared baking dish.
10. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
11. Serve the chili with the cornbread.
Time:
Preparation Time: 15 minutes
Cooking Time: 1 hour 10 minutes
Temperature: 375 degrees F (190 degrees C)
Serving Size: 6
Nutritional Information:
Calories: 582
Fat: 24.2 g
Carbohydrates: 57.3 g
Protein: 33.3 g
Sodium: 1031 mg
Substitutions for Ingredients:
- Ground beef can be substituted for the bear meat.
- Canned white beans can be substituted for the black beans.
- Canned pinto beans can be substituted for the kidney beans.
- Plain yogurt can be substituted for the buttermilk.
Variations:
- Add 1/2 cup of shredded cheddar cheese to the chili.
- Add 1/2 cup of diced bell pepper to the chili.
- Add 1/2 cup of diced jalapeno pepper to the chili.
Tips and Tricks:
- For a spicier chili, add more chili powder or diced jalapeno pepper.
- For a milder chili, reduce the amount of chili powder or omit the jalapeno pepper.
Storage Instructions:
Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Leftover chili can be reheated in the microwave or on the stovetop.
Presentation Ideas:
- Serve the chili in individual bowls with a dollop of sour cream and a sprinkle of shredded cheese.
- Serve the chili in a bread bowl.
Garnishes:
- Sour cream
- Shredded cheese
- Chopped green onions
- Chopped fresh cilantro
Pairings:
- Cornbread
- Rice
- Tortilla chips
Suggested Side Dishes:
- Coleslaw
- Potato salad
- Baked beans
Troubleshooting Advice:
- If the chili is too thick, add a little more tomato sauce or water.
- If the chili is too spicy, add a little more sugar or a dollop of sour cream.
Food Safety Advice:
- Cook the bear meat to an internal temperature of 165 degrees F (74 degrees C).
- Refrigerate leftovers within 2 hours of cooking.
Food History:
Bear meat has been a traditional food source for many Native American tribes for centuries.
Flavor Profiles:
This chili has a smoky, slightly spicy flavor with a hint of sweetness.
Serving Suggestions:
- Serve with a side of coleslaw or potato salad.
- Serve with tortilla chips or cornbread.
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