Best 2 Wild Game Chili Venison And Wild Boar Recipes

Indulge in the tantalizing world of wild game chili, a culinary symphony that brings together the rustic charm of venison and the bold intensity of wild boar. This hearty and flavorful dish is not only a gourmet delight but also a testament to the culinary versatility of these exceptional meats.

Our meticulously curated collection of recipes offers a diverse culinary journey, encompassing traditional favorites and innovative twists. From the classic Wild Game Chili with its rich, robust broth and tender chunks of venison and wild boar, to the intriguingly smoky Chipotle Wild Game Chili, each recipe promises a unique taste experience.

For those who savor a touch of heat, the Spicy Wild Game Chili, ignited with a symphony of chili peppers, delivers an exhilarating adventure for the palate. If a milder flavor profile is preferred, the Mild Wild Game Chili offers a comforting embrace with its gentle warmth.

Vegetarians are not left behind in this culinary escapade. The Vegetarian Wild Game Chili, brimming with an array of colorful vegetables, beans, and lentils, delivers a satisfying and nutritious alternative. And for those with a penchant for the extraordinary, the Wild Game Chili with Chocolate and Coffee will surprise and delight with its harmonious blend of sweet, bitter, and savory notes.

So, embark on this culinary expedition and discover the delectable depths of wild game chili, a dish that embodies the spirit of adventure and culinary artistry.

Check out the recipes below so you can choose the best recipe for yourself!

WILD GAME CHILI

Wild Game Chili image

Provided by Food Network

Categories main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
2 pounds ground moose or beef
2 cups chopped Vidalia or other sweet onions
6 cloves garlic, minced
2 28-ounce cans fire-roasted peeled whole tomatoes
1 8-ounce can tomato sauce
1 cup diced bell peppers (any color)
2 tablespoons chopped fresh parsley
1 mild green chile pepper (such as Anaheim), seeded and chopped (or a 4-ounce can green chiles, drained)
2 jalapeno peppers, seeded and finely chopped
1/2 red or orange habanero chile pepper, seeded and finely chopped
1 New Mexico chile pepper, seeded and finely chopped
2 1/2 tablespoons chili powder
1 teaspoon ancho chile powder
1/2 teaspoon chipotle chile powder
Kosher salt
1 1/2 tablespoons ground cumin
1 1/2 teaspoons dried oregano
Freshly ground pepper
1/2 cup beer (or use water)
3 tomatoes

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes. Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside.
Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher. Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green chile, jalapenos, habanero and New Mexico chile. Add the chili powder, ancho chile powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer. Reduce the heat to medium low and simmer, stirring occasionally, 1 hour.
Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil. Cut the tomatoes in half and set cut-side down on the prepared baking sheet. Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour.
Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours. Season with salt.

WILD GAME CHILI

Wild Game Chili image

Provided by G. Stephen Jones

Categories Main Course

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.

Tips:

Sear the meat before adding it to the chili. This will help to brown the meat and develop its flavor.
Use a variety of chili peppers to add depth of flavor. Some good options include ancho, guajillo, and chipotle peppers.
Don't be afraid to experiment with different spices. Some good options include cumin, chili powder, and oregano.
Let the chili simmer for at least 2 hours, or longer if you have time. This will allow the flavors to meld and develop.
Serve the chili with your favorite toppings, such as sour cream, cheese, and onions.

Conclusion:

Wild game chili is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up any leftover wild game meat. This recipe is easy to make and can be tailored to your own taste preferences using the tips above. So next time you have some wild game meat, give this chili a try. You won't be disappointed!