Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb black bear roast, chopped
-into 1/4; dice
1/2 lb bacon
2 tb reserved bacon grease
2 md onions, coarse chopped
2 cl garlic cloves, minced
1 bell pepper,seeded chopped
4 tb chili powder
2 ts oregano, dried
1 tb cumin, ground
1 [optional, cayenne or liquid
- hot sa; uce to taste]
1 cn beer
1/2 cn tomatoes juice (14 oz)
1 ts brown sugar
1 masa harina [optional enough
- to thi; cken]

Partially feeze the bear roast to make the chopping/dicing easier.
Carefully remove any and all visible fat as it gives any dish an unpleasant
flavor. In a large bowl, sprinkle the diced meat with the chili powder,
oregano, optional cayenne and cumin, stirring to mix thoroughly. Cover and
refrigerate for a few hours to allow the chili spices to marinade the meat.

Fry the bacon. Drain it on paper towels and cut into 1/2" pieces and
reserve. Heat two tablespoons of the reserved bacon fat in a large heavy
pot over medium heat. Add the onions, garlic and green pepper and cook
until the onions are translucent. Add the diced and spiced bear meat to the
pot. Cook, stirring occasionally, until the meat is evenly browned. Add the
beer, tomatoes, optional hot sauce and reserved bacon to the pot. Bring to
a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Add
more beer [or tomato juice or beef stock] if neccessary to prevent sticking
and scorching. Taste, adjust seasonings, and simmer for 2 hours longer. Add
the brown sugar [ and a little Masa if the chili is too thin] and simmer
for 15 minutes more.

An "original" chili variation from Jim Weller

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