Bear Chili Italian-Style
Michael Yacino worked for nearly forty years to represent the interests of sportsmen and women. Now retired, he enjoys hunting, fishing, gardening, woodworking, cooking, and spending time with his granddaughter.
- Prep 75 minutes
- Servings 4
Ingredients
- 30 ml (2 tablespoons) extra-virgin olive oil
- .9 kg (2 pounds) coarsely ground meat
- 237 ml (1 cup) diced green peppers
- 59 ml (¼ cup) diced yellow onion
- 118 ml (½ cup) chili powder
- 118 ml (½ cup) diced black olives
- 15 ml (1 tablespoon) dried oregano
- 15 ml (1 tablespoon) dried parsley
- 15 ml (1 tablespoon) paprika
- 7.5 ml (½ tablespoon) minced garlic
- 5 ml (1 teaspoon) ground black pepper
- 1.25 to 5 ml (¼ to 1 teaspoon) ground cayenne pepper
- 2.5 ml (½ teaspoon) salt, optional
- 227 grams (8 ounces) canned tomato sauce
- 227 grams (8 ounces) canned diced tomatoes
- 56 grams (½ cup) wheat flour
- 454 grams (16 ounces) canned chili or pinto beans
Preparation
1. In a large skillet with a cover, heat oil and brown the meat. Drain off excess fat and add all remaining ingredients except the flour and beans. Mix in 355 ml (1 1/2 cups) water. For mild chili use 1.25 ml/1/4 teaspoon cayenne pepper. (If you don’t want your guests to return put in a full 5 ml/1 teaspoon!) Cover and simmer over low to medium heat for 35 minutes.
2. In a small bowl, mix flour with 118 ml (1/2 cup) water. Add to the chili along with the beans. Simmer for additional 25 minutes, stirring occasionally. Serve over white rice.
Michael Yacino
After nearly forty years of work representing the interests of sportsmen and women, Michael Yacino retired in 2005. He strongly supports the purchase and protection of wildlife habitat and the wise use and conservation of our natural resources. He now enjoys hunting, fishing, gardening, woodworking, cooking, and spending time with his granddaughter.
Courtesy photo
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