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This ground black bear chili recipe is a bold, hearty way to enjoy bear meat. At Granite Peak Outfitters, our guides make big batches of bear chili during fall hunting season in Idaho’s Selway-Bitterroot Wilderness — it’s the perfect camp meal.

WILD GAME RECIPES

Bold, smoky chili that is the best way to use ground bear meat

Ground bear meat is one of the most versatile cuts from a harvest, and chili is where it truly shines. Bear meat’s naturally rich, slightly sweet flavor adds a depth to chili that beef simply cannot match. Combined with smoky chipotles, dark beer, and a blend of beans, this chili has layers of complexity that improve the longer it simmers.

Ingredients

• 2 lbs ground black bear (fat trimmed before grinding)
• 1 tablespoon olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 cans (14 oz) diced tomatoes with juices
• 1 can (15 oz) pinto beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (6 oz) tomato paste
• 1 bottle (12 oz) dark beer (stout or porter)
• 3 tablespoons dark chili powder
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 1 chipotle in adobo, minced, plus 1 tablespoon sauce
• 1 tablespoon unsweetened cocoa powder
• Salt to taste

Directions

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the ground bear and cook for 6-7 minutes, breaking it into crumbles, until well browned. Bear meat must be thoroughly cooked — no pink remaining.
2. Add onion, bell peppers, and garlic. Cook for 4-5 minutes until softened.
3. Stir in chili powder, cumin, smoked paprika, chipotle with adobo sauce, and cocoa powder. Cook for 1 minute until fragrant.
4. Add diced tomatoes, tomato paste, dark beer, pinto beans, and black beans. Stir everything together.
5. Bring to a boil, then reduce heat to low. Simmer uncovered for at least 1.5-2 hours, stirring occasionally.
6. Taste and adjust seasoning. Serve in deep bowls with shredded cheese, sour cream, and cornbread.

Pro Tips from Our Guides

• Make sure the ground bear is cooked to 160°F throughout. No pink remaining.
• The cocoa powder adds earthiness and depth without any chocolate flavor. A secret weapon in competition chili.
• Dark beer gives this chili incredible richness. Non-alcoholic dark beer works great too.
• Have your processor trim all fat before grinding. Bear fat in ground meat creates off-flavors.

This chili is a regular on the menu at Granite Peak during spring bear season. The cocoa powder is the secret nobody expects.