I have been making this for years with all sorts of critters, but bear is probably the best. I have used muskox, goat, deer, moose, caribou and others I have forgotten...
1 bear cubed
masa harina, about 2 pounds
Equal volume of canned tomatillos
5-6 large onions cubed
garlic cloves... lots! I usually use at least several complete heads for 6 gallons
cilantro... washed fresh, chopped right down to the bases at least 6-8 bundles
peppers... use lots of variety in green-colored ones like Anaheim, poblano, jalapeno, and the hotter ones if you really like it that way. I use about 4-5 pounds for a 6-gallon pot. (No bell peppers!)
Chicken stock or bullion
Oregano, lots of fresh or dried, about 3/4 cup dried, double for fresh.
1/2teaspoon ground cloves
Start with one bear, boned and cut in cubes of about 1" or a little bigger. Setting aside the backstraps and T-loins for other meals is not a bad idea...
Shake the pieces of meat in masa harina (corn flour) and brown in oil in a hot skillet. As the pan loads are browned transfer them to a huge pot.
Add canned tomatillos to the pot roughly equal in volume to the meat and start heating it all together. Break the tomatillos open as you pour them in.
Clean the pan and fry the diced onions in shifts. If you try to get the onions translucent with too many in the pan they do not get hot enough fast enough and the flavor suffers. Keep the pan loads small and hot. Do not burn them though! Add to the big pot as you go.
Do the garlic after the onions and be extra careful not to burn it. Onions and garlic get really bitter if you burn them.
Add the chopped cilantro, oregano and clove.
Roast the peppers. I do it under the broiler, but it can be done on an open range, the grill, a small hibachi... anything hot enough to blister the skins. The peppers will swell and the thin clear membrane will swell and burn and look terrible. That is perfect.
Close up the poasted peppers in a heavy brown paper sack and put the sack in a warm oven. The peppers will cock a bit and become much easier to peel and seed. I try to get the seeds out, but I am not going to lose sleep if I miss some, even quite a few. Be careful with the really hot peppers and do not scratch your face! Urinating can be "special" too...
Add the peppers to the chili as you go.
If the chili gets too stiff, thin with chicken stock or hot water with a bullion cube, or some paste in it.
Stir well and let rest for a few hours of bubbling very gently. Salt and pepper to taste. It will take a lot of each!
Then we put the chili in jars, quarts usually, and pressure process like you do any meat or fish in quarts.
To serve we just empty a jar in a pan and heat, or microwave. Flour tortillas, shredded cheddar and/or jack cheese, sour cream, salsa, refried beans, whatever you like goes great with it...