Wild Game Chili Food

WILD GAME CHILI

Wild Game Chili image

Provided by G. Stephen Jones

Time 3h45m

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil (or corn oil)
½ pound buffalo meat (diced in ¾ inch cubes)
½ pound elk (or venison, diced in ¾ inch cubes)
½ pound wild boar ( or pork, diced in ¾ inch cubes)
1 onion (medium diced)
2 cloves garlic (chopped)
1 tablespoon kosher salt
½ tablespoon black pepper
2 tablespoons pasilla chile powder
2 tablespoons New Mexican chili powder
½ cup coffee (brewed)
1 bay leaf
9 ounces tomato juice
18 ounces diced tomatoes (canned )
1½ cups beef stock (or one 12-ounce can of beer)
4 cups water
sour cream (for garnish)
gGreen onions (for garnish)

Steps:

Mix all the dry spices together and use half the mixture to season the meat.
Heat the oil in large stock or soup pot until hot but not smoking and brown the meat for 10 - 15 minutes in the pan.
Add the onions and garlic and saute for 3 to 4 minutes.
Add the coffee, tomato juice, bay leaves, diced tomatoes, stock, water and the remaining spice mixture. Simmer for 2 to 3 hours until the meat is tender. You can adjust the consistency with more stock and check the seasonings.
Garnish with sour cream and green onions before serving.

WILD GAME CHILI (VENISON AND WILD BOAR)

Wild Game Chili (Venison and Wild Boar) image

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

Ingredients

2 lbs venison, cut into stew size chunks or 2 lbs wild boar meat
1 onion, diced and seperated
14 ounces beef stock
1/2 cup celery rib, diced
10 ounces mixed mushrooms, sliced shitake
4 green onions, chopped
2 (16 ounce) cans stewed tomatoes
7 ounces chili peppers (use your favorite pepper to adjust heat to your taste)
3 tablespoons chili powder
2 tablespoons paprika
4 garlic cloves, minced
1 cup cilantro, fresh and minced
salt and pepper

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.

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