Black Bear Chili

      Yield: 8 Servings

      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