Chris's Almost Famous Wild Game Chili
This is a flavorful chili recipe wonderful for cold winter nights. Here’s how I make my pot of “Texas Red.” Not to brag, but it's also won a few sparsely attended chili competitions. We like to serve it over Fritos with cheese, sour cream and topped with diced onions.
Chris' Almost Famous Wild Game Chili
Broken Arrow Ranch
Rated 4.1 stars by 7 users
Category
Entrée, Chili, Wild Game
Cuisine
Southwestern, Chili
Servings
8
Prep Time
15 minutes
Cook Time
4 hours
Ingredients
-
2 lbs Broken Arrow Ranch venison chili meat
-
1 lb Broken Arrow Ranch wild boar chili meat
-
2 Tbsp cooking oil
-
13 oz beer (recommend ale)
-
2 large onions, chopped, divided
-
3 cloves garlic, finely chopped
-
1 jalapeno pepper, seeded, finely chopped
-
2 chipotle peppers canned in adobo sauce, chopped
-
1 Tbsp adobo sauce (from the chipotle peppers in adobo)
-
1 Tbsp tomato paste
-
5 Tbsp chili powder
-
4 tsp ground cumin seed
-
1 Tbsp paprika
-
1 tsp salt
-
¼ tsp black pepper
-
2 tsp cornstarch (optional)
Directions
Brown meat in cooking oil in a large heavy pot with a tight fitting lid over medium heat.
Add 1 can of beer plus a splash more into the pot. Simmer the browned meat, covered, over low heat for about 1 hour. Stir occasionally to prevent sticking.
While meat is cooking, chop the onion, garlic, jalapeno, and chipotle then enjoy any leftover beer. To make a mild version, before chopping the jalapeno split it in half and use a spoon to remove the seeds and internal membrane (these produce most of a pepper’s “heat”). You can make the chili spicier by leaving more of the seeds and membrane.
Drain some of the pot’s juices into a skillet and sauté the onion, jalapeno, and garlic in the juices over medium-high heat until the onion is opaque, about 5 minutes. Pour this mixture back into the pot with the meat and add the remaining ingredients.
Cook covered over low heat for about 2 ½ - 3 hrs, adding more beer or water if needed. The key is cooking it slowly for several hours. The chili should be cooked at a low simmer, not boiling. Stir occasionally. Add chili powder, cumin, and salt to taste. If you desire a thicker chili, make a slurry with the cornstarch and a little water. Stir in the cornstarch mixture to the chili after it has finished cooking.
Serve over tamales or Fritos corn chips with cheese, sour cream and diced onions.
