There are few things more crowd-friendly (and chef-friendly) than a one-pot chili. Toss in your ingredients and let it simmer all day — the longer it cooks, the more the flavors meld. It's the ultimate comfort food and a cinch for entertaining. There are a myriad of ways to make it, but why not do something a little special on Super Bowl Sunday?
Change it up this weekend by using wild game meats instead if the usual ground beef. The following recipe combines wild boar and bison. The resulting chili is rich with flavor and very lean. Finish it with your favorite toppings — avocado, shredded cheese, chopped raw onion and sour cream. It's a guaranteed touchdown!
WILD GAME CHILI
Recipe from Primal Cuts: Cooking With America's Best Butchers by Chris Hughes of Broken Arrow Ranch, a premier supplier of high-quality wild game meats in South Texas.
2 pounds coarsely ground bison or venison
1 pound coarsely ground wild boar
2 tablespoons cooking oil
2 (12-ounce) can/bottle beer (try our Samuel Smith Organic Ale)
1 large onion, chopped
3 cloves garlic, finely chopped
1 jalapeño pepper, seeds removed, finely chopped
2 (or to taste) chipotle peppers canned in adobo sauce, chopped, sauce reserved
1 tablespoon adobo sauce
1 tablespoon tomato paste
4 to 5 tablespoons chili powder (you can mix favorites, like ancho & cayenne but watch the heat)
4 tablespoons ground cumin seed
1 tablespoon paprika
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons cornstarch (optional)
Combine the bison (venison) and boar meat. In a heavy pot with tight-fitting lid, heat cooking oil and brown meat in small batches, setting aside each batch as it is browned.
Return browned meat to pot, add ½ can of ale and cook covered over low heat for about 1 hour. Stir occasionally to prevent sticking, and add ale if the liquid evaporates.
While meat is cooking, chop the onion, garlic, jalapeño, and chipotle. To make a mild version, split jalapeño in half and remove seeds and internal membrane (responsible for most of a pepper’s “heat”) with a spoon before chopping. Leaving more of these makes the chili spicier.
Drain the pot’s juices into a skillet and sauté the onion, jalapeño, and garlic in the juices until onion is softened. Pour this mixture back into the pot with the meat and add adobo sauce and tomato paste.
Cook covered over low heat for 2-½ to 3 hours, stirring occasionally and adding more ale if needed. The chili should cook at a low simmer, not a boil.
Add chili powder, cumin seed, paprika, salt, and pepper, and adjust. (If you desire a thicker chili, make a slurry with 2 tablespoons cornstarch and a little water. Stir in the cornstarch mixture just before chili has finished cooking.) Serve over tamales or corn chips with cheese and sour cream.