Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Wild Game Chili




Source of Recipe


TPWD


List of Ingredients




* 2 poblano chilies
* 6 ancho chilies
* ½ lb. bacon, ground
* 1 lb. venison, ¼” cube (hindquarter is the best)
* 1 lb. wild boar, ¼” cube (hindquarter is the best)
* 2 lbs. yellow onions, ¼” dice
* ½ cup garlic, minced
* 2 ribs celery, diced
* 2 cups tomatoes, ¼” dice
* 2 cups veal stock
* Juice and zest of 1 lemon
* 2 tablespoons brown sugar
* 3 tablespoons cumin
* ¼ cup chili powder
* 2 tablespoons salt
* 2 teaspoons cayenne (diced jalapeño or serrano peppers are a great substitute for dry cayenne)



Recipe



Blister skin from poblanos, peel, then remove seeds and ribs. Cut into ¼” dice.

Remove seeds from ancho chilies. Soak in half cup water to soften about 10 minutes. Purée in blender with a little veal stock. Set aside.

Render the fat from the bacon and reserve the cooked bacon and the drippings.

Clean all the venison and wild boar free of connective tissue and silverskin, and with a sharp knife cube into ¼” pieces.

Next, brown the meat in small batches using high heat, a large heavy pot or skillet and several tablespoons of bacon drippings. By cooking in small batches you will sear and brown the meat quickly. This will give you the proper texture and color–rich brown, not gray.

Remove the meat and set aside while you sauté the onions, garlic, celery, and poblanos in the same pot used for the meat. Add bacon drippings as needed.

Add the cooked bacon, then the tomatoes, veal stock, lemon juice and zest, brown sugar, cumin, chili powder and puréed anchos.

Bring to a boil and reduce to a simmer. Add the browned meat and simmer slowly for 45 minutes to an hour, adding a little beer or water as it becomes too thick.

Toppings vary from salsa to grated cheese, goat cheese or flavored sour creams. We are partial to our Tomatillo White Chocolate Sauce as a topper.