Submitted by local Steamboat Springs Rocky Mountain Sportswoman, Bevan Mitchell.
Bevan has recently gotten into hunting with her fiance, Kevin. He is an avid hunter and wildlife photographer, and Bevan has had the pleasure of experimenting with some fun wild game recipes. She sent us this bear chili recipe that is perfect for the winter months. This bear was harvested by Kevin during the fall of 2020 here in Colorado. Cook all the ingredients in a crock pot on low for 6 hours, and enjoy!
Ingredients:
2lbs bear meat
½ yellow onion dices
½ bag of baby carrots cut in half
2 stalks of celery sliced
1 large sweet potato – peeled and sliced (about ½ inch cubes)
2 yuka – peeled and sliced – about half an inch cubes
10 cloves of garlic, minced
1 4oz can of green chilies
1 28 oz can or 2 14 oz can of fire roasted tomatoes
1 28 or 2 14 oz cans of fire roasted tomatoes with chilies (personal preference you can do all regular fire roasted)
2 cups of beef bone broth (I use kettle and fire) – can also sub regular broth or stock
2 tbs chili powder
1 tbs ground cumin
½ tsp of ground chipotle
2 tsp of pink Himalayan sea salt
½ tsp pepper
