WILD GAME CHILI
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 21
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.
WILD GAME CHILI (VENISON AND WILD BOAR)
You can use your favorite game meat for this chili. I used the venison and wild boar because they were easier for me to find. You want to add the vegetables in layers in order to get a complex flavor throughout. I do not like beans in my chili, so if you are a bean lover, just add a can of kidney beans to the recipe.
Provided by David04
Categories Deer
Time 4h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
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.
BEEF CHILI MASALA
Garam masala is a blend of spices that you find in most Indian households, and you can easily find the blend in your neighborhood grocery store. This aromatic mixture usually contains black pepper, cardamom, cinnamon, cloves, coriander, nutmeg and turmeric, and takes chili from ordinary to extraordinary. Serve this flavorful chili with basmati rice, lime wedges, yogurt, and chopped cilantro.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- In a large heavy-bottomed saucepan or Dutch oven, toast the coriander seeds, chili powder, cumin seeds, fennel seeds, red pepper flakes, turmeric and black pepper at high heat until they begin to pop and are fragrant. Add the butter and onion and cook, stirring occasionally, until the onion is translucent, 5 minutes. Add the garlic, ginger and scotch bonnet pepper and cook until the garlic is golden.
- Add the beef and stir with a wooden spoon to break up any lumps. Cook, stirring, until browned, about 10 minutes. Add 2 cups of water and the tomatoes, reduce heat to medium, and simmer for 10 minutes. Add the cinnamon stick, star anise, lime juice, salt, vinegar and potatoes; increase heat to bring to a boil. Reduce to a simmer, cover, and cook until the beef is tender, 30 minutes. Add the peas, garam masala and cilantro and cook another 10 minutes. Taste and add more salt, if necessary. Remove cinnamon stick, star anise and the scotch bonnet if it is not dissolved before serving.
WILD BOAR CHILI
I made this recipe when I was trying to think of what to do with the bony shoulder cut of the young wild boar we had. After some searching on the internet, I decided to make a chili from it. It works better than just normal pork as it is leaner and the flavour is different than domestic pork. I think that this recipe would work with an older boar as well. For the chili powder, I very highly recommend using this recipe http://www.recipezaar.com/Chili-Powder-16892 I usually make a big batch of it and store in a large empty spice container so I have it on hand. It is quick to make, and it gives you a better flavour than the commercial ones and you can control the salt levels easier. If you have some excess fat, you can cut down on the oil by frying the fat pieces and frying the onions and garlic in that. Just be sure to remove the fat pieces before adding the meat. We serve this over white rice, but you could have it by itself or whatever you usually have chili with.
Provided by Tea Girl
Categories Wild Game
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
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.
WILD BOAR CHILI
Great for chili days!
Provided by Claire Sotelo
Categories Other Snacks
Time 5h
Number Of Ingredients 12
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.
WILD-BOAR CHILI WITH GARAM MASALA
Steps:
- In a large, heavy pot over moderately high heat, heat olive oil until nearly smoking. Add meat mix and cook until deeply and evenly browned, about 15 minutes. Add vegetable mix, reduce heat, and cook until soft, six to eight minutes. Add tomato paste and cook about five minutes, stirring frequently. Add tomatoes, cover, and cook about 20 minutes. Stir in the 4 tbsp spice mix, add stock, and simmer until well combined, about five minutes. Stir in beans and cook until slightly thickened, 30 minutes more. Add garnish. Serves 8 to 10.
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