All Day Bear Chile Recipe

Bear Chile Recipe

With Spring Bear hunting in full swing, people are hitting the mountains. Chasing spring bears is a great opportunity to get outside after winter and enjoy scenery that looks completely different than in the fall. While more and more people are hunting bears, bear meat notoriously gets a bad reputation.

People often don’t pack out the meat because they think bear meat is too greasy to eat. In addition to the taste, I hear people refuse to eat bears due to the trichinosis, a food borne disease caused by a parasite called Trichinella. That is not something you want to mess with. So if the meat doesn’t taste very good, and it carries a nasty parasite why even bother?

Austin Legg on a recent spring bear hunt in Idaho

Well, I’ve got good news. There are ways to prepare bear meat that are safe and delicious.

Spring bears in particular don’t have a lot of fat on them. So finding recipes where you can cook the meat very hot to kill the parasite, and that plays into the favor of an oily, greasy meat is the key. It is never recommended eating undercooked bear meat. Instead, find recipes like stews and chilis.

My favorite recipe to cook spring bear meat with is an All Day Bear Chili recipe.

It is simple, affordable, delicious, and can feed a lot of people.

Austin Legg Spring Bear Hunt
The author packing a spring bear out of the Idaho backcountry.

Ingredients:

  • 2lbs cubed bear meat.
  • 1lb of ground pork sausage
  • 2 15oz cans of black beans
  • 2 15oz cans of red kidney beans
  • 2 packets of chili seasoning
  • 1 chopped onion
  • 1 15 oz can of diced tomatoes
  • 1 29oz can of tomato sauce

Directions:

  1. Dump all of the ingredients together in a crock pot and mix thoroughly.
  2. Cook on low for 8 hours.
  3. Top it with some shredded cheese and sour cream and it’s dinnertime.

Super easy!

This All Day Bear Chile recipe makes enough to feed a lot of people. Enjoy.

And next time someone has something negative to say about spring bear hunting and eating bear meat, send them this recipe and change their mind.

by Austin Legg

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