Roast Boar And Black Bean Chili Food

ROAST BOAR AND BLACK BEAN CHILI

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.

BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA AND AVOCADO RELISH

Steps:

• Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
• Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
• Serve with a dollop of Toasted Cumin Crema and Avocado Relish.
• Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
• Combine all ingredients in a small bowl and season with salt and pepper.

ROCK'N AND ROAST'N CHILI

Steps:

• In a large saucepan, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Seed and chop 10 hot banana peppers (refrigerate remaining peppers for another use). Add the hot peppers, tomatoes, tomato paste, beans, chilies, jalapeno and seasonings to beef mixture., Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Uncover; simmer until chili reaches desired thickness. Garnish with additional banana peppers if desired.

SPICY PORK AND BLACK BEAN CHILI

Steps:

• In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
• Cover and remove from heat. Let stand 1 hour.
• Drain liquid and cover with 8 cups of cold water.
• Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
• Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides.
• Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
• Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar.
• Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
• Add beans and peppers; season with salt and pepper.
• Cover and cook 15 minutes more or until peppers are tender.
• Add chopped parsley or chopped coriander.

ROASTED CORN AND BLACK BEAN CHILI

Steps:

• Preheat oven to 400°F.
• Place corn in a large baking pan; add 1 Tbs olive oil and stir the corn to coat.
• Bake until the corn is browned, stirring once, about 20 mins total.
• Note: Corn sometimes does not brown, but bake until it smells roasted.
• While corn is roasting, cook onion in remaining 1 Tbs olive oil in a large sauce pan over medium heat until soft, about 5 minutes.
• Add garlic, cumin, and chili powder and cook, stirring constantly, about 1 minute.
• Stir in broth, beans, and tomatoes; reduce heat to simmer.
• Cover and cook 15 mins then stir in corn and simmer for additional 5 minutes.
• Serve chili with sour cream and shredded cheese.