Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

4 lb black bear roast,chopped
-into 1/4,dice
1/2 lb bacon
2 T reserved bacon grease
2 md onions,coarse chopped
2 cl garlic cloves,minced
1 bell pepper,seeded chopped
4 T chili powder
2 t oregano,dried
1 T cumin,ground
1 [optional,cayenne or liquid
- hot sa,uce to taste]
1 cn beer
1/2 cn tomatoes juice (14 oz)
1 t 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 sauceand
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.

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