Wild Boar Chili Recipes

Steps:

• In a medium bowl, combine the bacon drippings with the crushed garlic, two tablespoons of the chili powder, the cumin and freshly ground pepper. Spread over the wild boar and let stand while preparing the beans.
• In a large pot, cover the beans with cold water. Heat to boiling and boil for two minutes. Turn off the heat and let stand one hour. Drain. Wipe out the pot and return the beans, cover with cold water and heat to boiling. Reduce heat and simmer uncovered for 30 minutes. Drain.
• Preheat the oven to 325 degrees. Cook the salt pork in boiling water for five minutes. Drain and pat dry with paper towels. Heat the oil in a heavy, deep casserole. Stir in the salt pork and cook over medium heat until golden, about three minutes. Stir in the onion, minced garlic and jalapeno pepper; cook one minute. Stir in the ham; cook two minutes longer.
• Stir the remaining tablespoon of chili powder into the onion mixture. Add the beans, two cups of the broth, the bay leaf, oregano, vinegar and rum. Mix well. Place the saddle of boar on top of the beans, cover and put in the middle of the oven. Cook for one-and-a-half to two hours, or until internal temperature reads 170 degrees on a meat thermometer, turning the meat twice and stirring the beans. Add more broth if too dry.
• Remove the meat and allow it to stand, covered, for 10 to 15 minutes. Meanwhile, skim the fat from the chili and boil the chili to thicken, if desired. Cut the meat from the bone, and into thin slices, and layer it over the beans. If desired, stew, covered, to tenderize the meat. Serve with the rice and a sprinkling of scallions and hard-cooked egg. Pass the remaining scallions and egg in separate bowls for garnish.

Steps:

• 1. Prepare beans ahead of time in accordance with their packaging and place in medium-large crock-pot on high heat.
• 2. Warm large saucepan. Add wild boar meat that has been roughly chopped and brown thoroughly. Remove meat and add to crock-pot, reserving grease.
• 3. Toss first four ingredients into boar meat grease (half the grease if using beef) and sweat until onions are opaque.
• 4. Add Garlic, spices and Cilantro and allow to saute 2-3 more minutes. Throw it all in the crock-pot + tomatoes. Spice tip: Start with the recommended amount and adjust as it works in the crock-pot.
• 5. You have a couple of options here. Leave crock on high, stirring often and enjoy in an hour, or Turn on medium (low if you have two settings) and walk away. Let cook a minimum of 3 hours. The longer it cooks, the bolder the flavors.

Steps:

• In a large pot, heat oil on medium high heat.
• Add onions and garlic, cook until onions are clarified, being careful not to burn the garlic.
• Add the wild boar meat and chili pepper and brown the meat.
• Add the chili pepper, tomatoes, beans, tomato paste, water, chili powder and a pinch of salt and stir and bring to a boil.
• Turn down to a simmer, stirring occasionally, cooking for 45 minutes to an hour.
• Taste and add more salt if necessary. Serve.

Steps:

• Add coals to one half of covered grill. Allow coals to burn and whiten, producing an even heat with no flame.
• Place all rub ingredients in bowl and mix. With slightly moistened boar shoulder in pan, pat rub (with dry hands) on non-fatty side of boar shoulder. Be sure to coat all surfaces liberally, even fat and folds. Boar is lean and dries easily in heat. Rub will act as a seal, locking in moisture. Turn shoulder fat side down and lay bacon strips lengthwise across non-fatty side, pinning them to the shoulder with toothpicks at center and ends, ensuring even coverage of the meat surface. Any remaining bacon can be added to the ends. Place shoulder on empty side of grill, bacon side up, and close cover. Cook until internal temperature of pork reaches at least 160 degrees F, roughly 10 hours, depending on size of shoulder. A slow-cooked, well-sealed shoulder should pull apart with tongs.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes. Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside.
• Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher. Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green chile, jalapenos, habanero and New Mexico chile. Add the chili powder, ancho chile powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer. Reduce the heat to medium low and simmer, stirring occasionally, 1 hour.
• Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil. Cut the tomatoes in half and set cut-side down on the prepared baking sheet. Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour.
• Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours. Season with salt.

Steps:

• Chop meat and vegetables.
• Season and brown meat in a coated large pot along with the garlic and half of the chopped onion.
• Add beef stock, Chili Powder,Salt, Pepper, and Paprika and bring to a boil. Reduce heat and simmer for 30 minutes, this will allow the meat to absorb the flavor of the spices. Stir as needed.
• Stir in peppers, remaining onion, celery, and mushrooms. Simmer for another 30 minutes, stirring as needed, to allow the vegetables to absorb the flavor of the spices.
• Add stewed tomatoes, green onions and cilantro and stir.
• Slow cook for 2-4 hours, stiring as needed. If you need more liquid, just add more beef stock.