There’s nothing quite like a bowl of chili to get you through the long weekend. Whether you have leftover boar, venison, or other wild game, chili is a great way to use up your excess meat and open up a little freezer space.
2 lbs. lean hog meat, cut into 1/2-inch cubes
1 package of bacon, 1 lb.
2 cloves garlic, minced
1 red pepper, diced
1 yellow pepper, diced
1 green pepper diced
1 jalapeno pepper or similar, diced
1/2 onion, diced
1 8-oz. can tomato paste, 8 oz.
2 cans crushed tomatoes, 15 oz.
Fresh cherry tomatoes, 1 package
2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. ground oregano
1/4 tsp. cayenne pepper
Salt, to taste
Pepper, to taste
1 cans pinto beans, 15 oz.
1 can black beans, 15 oz.
- Add ground hog meat and bacon to frying pan and cook until browned. Stir in garlic until tender. Remove from heat.
- In a large stock pot, combine hog meat, green/red/yellow peppers, jalapeño, onion, tomato paste, crushed tomatoes and fresh cherry tomatoes. Set beans and bacon aside to be added later.
- Season to taste with chili powder, ground cumin, oregano, cayenne pepper, salt and pepper. Bring chili to a boil then reduce heat.
- Add both pinto and black beans to the chili. Let chili simmer for at least 30 minutes. The longer you let it cook down, the better it tastes.
- Serve chili with cheddar cheese, green onions/scallions, and sour cream