Bear Chili

The Wild Chef: Black & Blue Chili Bowl of red, meet bowl of black. This deep, dark chili gets its richness from bear meat, its kick from roasted ancho chiles and chipotle peppers, and its faint hint of sweetness from unexpected (and bear-approved) wild blueberries. Top with a dollop of sour cream for some wild contrast, and match the color of your beer to the color of the chili (dark!) for a hearty pairing.

This deep, dark chili gets its richness from bear meat, its kick from roasted ancho chiles and chipotle peppers, and its faint hint of sweetness from an unexpected (and bear-approved) source: wild blueberries. Raise an eyebrow, sure, but the berries are just doing the same job that tomatoes do in traditional chili. Dissolving into the chili, they add a mysterious note of complexity—and even more midnight color to the bowl. Top with a dollop of sour cream for some wild contrast.

Ingredients

2 1/2 lb. bear roast, cut into 1-inch chunks

4 ancho chiles

2 chipotle chiles

3 Tbsp. olive oil or bear fat

1 1/2 cups chopped onion

6 garlic cloves, minced

1 Tbsp. ground cumin

1 tsp. oregano

1 1/2 cups beef stock

1 1/2 cups chicken stock

1/2 cup frozen wild blueberries

Two 14.5-oz. cans black beans, rinsed and drained

Sour cream (optional)

1?4 cup cilantro, chopped (optional)

Kosher salt and freshly ground pepper