Serves 4 – 6
Photo: Tom Minchella
For the Chili:
2 teaspoons olive oil
1 pound ground bear meat
1 large red onion
5 garlic cloves
2 red bell peppers
2 green bell peppers
2 red chilies
2 jalapeños
¾ cup tequila
1 (14.5-ounce) can crushed tomatoes
4 or more cups beef broth
2 teaspoons chili powder
3 teaspoons paprika
1 ½ teaspoons oregano
1 teaspoon fresh thyme
2 teaspoons ground cumin
pepper
salt
Salsa:
2 tomatoes
1 medium jalapeño
½ red onion
2 cloves garlic
1 lime
Salt and freshly ground black pepper
For serving:
½ head of iceberg lettuce, shaved thin
½ pound cheddar cheese, grated
1 avocado, sliced
1 cup sour cream
12 flour tortillas
Dice the onion and finely chop the garlic. Dice the peppers and chop the chilis (with the seeds) and the jalapeños. Heat a large 4-quart sauce pan over medium high heat. Season the meat with salt and pepper.
Add olive oil and then seasoned bear meat. Stir until meat is cooked through about 5-10 minutes.
Add diced peppers, onion and the garlic. Stand back and add tequila. Be careful, the alcohol may ignite and burn off.
Add crushed tomatoes and beef broth and bring to a simmer. Add spices and simmer on low heat for 2-3 hours, adding more beef broth as needed.
Seed and chop the tomatoes, the jalapeño, onion and garlic. Juice the lime. Mix all salsa ingredients together in a bowl and set aside.
Distribute bear meat mixture among toasted tortillas and top with salsa. Add optional ingredients if desired.
This chili is awesomely good, and can of course be enjoyed in other ways than on top of a tortilla! The recipe inspired by one of Chef Tom Minchella’s.