Making Chili Verde with Brad Leone and Ryan Callaghan

Brad Leone joins Ryan Callaghan in the MeatEater kitchen to cook up a bone warming recipe perfect for a cold and wet spring afternoon. Brad and Cal had plans to recreate the recipe from The MeatEater Outdoor Cookbook by substituting bear meat for turkey. But when the freezer burn thawed off, they found themselves with a bag of beaver meat instead. When life hands you lemons, make beaver chili verde.
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