The ultimate comfort food that can be eaten any time of the year. There is something about chili that makes it work regardless of the weather.
This makes wild hog chili a great option for the off-season. We are all well aware of venison chili, it is the star of winter days. However, during the summer, when venison is running low, there is another option to get your chili fix, and that is wild hog.
- Chili: This recipe is not particularly spicy, but rather it has a more complex flavor of sweet and smokey. The ancho chili adds a lot of this desired flavor; however, if you prefer it a little on the spicy side, you can reduce the amount of ancho chili powder and replace it with more chili flakes. But I wouldn’t recommend going too spicy with this dish.
- Beans: Beans are optional in this dish, but I recommend using them not only to add more flavor but to create a more interesting texture. If you are using dry beans, don’t forget to pre-soak them. If you are using canned beans, add them in about a half hour before serving. If you add them too soon, they will become mushy.
- Meat: You can use any cut of meat for this recipe, but I prefer to use some of the tougher cuts because of the long cooking time. I typically use ground meat, but just like a ragu, you can also use finely diced meat.
- Paprika: This is an important ingredient in this dish. As I mentioned above, this dish is supposed to have a sweet and smokey flavor, well, the paprika plays a part in that. For this reason, I recommend using smoked sweet paprika powder.
Storing Wild Boar Chili
This recipe will be enough for about 6 people, but if you like, you can double the ingredients and make twice as much. If you have plenty of chili left over, there are a few ways to store it.
Refrigerator: If you plan on eating the chili relatively soon after making, storing it in the refrigerator is the best option. It will hold up to 3-4 days in the refrigerator without sacrificing quality. Any longer, and you are better off storing it in the freezer.
Freezer: Storing chili in the freezer is a hit or miss. If you are making the chili and plan on storing it in the freezer, I recommend using tinned beans and leaving them out of the dish until you are ready to eat. You can add the beans in when you are reheating the chili. During freezing, the beans lose their texture and become a little mushy. Ideally, you should use a vacuum pack to store the chili; it will hold in a freezer bag, but, again will lose a little quality.
Canning: Canning chili is the best way of storing it for long periods. This will give you the best flavor, and you can also can the beans without losing texture.
- 1 pound wild boar meat ground, medium plate
- 1 teaspoon salt smoked is preferable
- 1 tablespoon red chili flakes
- 1 tablespoon ancho chili
- 1 tablespoon cumin
- 1 tablespoon paprika sweet/smoked
- 1 tablespoon coriander ground
- 1.5 tablespoons tomato paste
- 14 ounces canned tomatoes
- 1 onion diced
- 4 garlic cloves chopped
- 2 cups beef stock
- 1 tablespoon molasses
- 8 ounces pinto beans optional
- 8 ounces kidney beans optional
- High heat oil for cooking grapeseed, avocado, etc.
- If using dry beans, soak them overnight. I generally use tinned beans. If using tinned beans, you can skip this step.
- Heat the oil in a large pot (dutch oven) over high heat.
- When the oil is nice and hot, add in the meat and begin to brown. Stir frequently while browning. Wild boar has high water content, and this is why we use high heat and stirring; otherwise, the meat would stew, not brown.
- When the meat is brown, reduce the heat to low and add in the onions and cook for another 3 minutes, then add the garlic and cook for another 2 minutes.
- Add the salt, chili flakes, ancho chili, cumin, paprika, and coriander. Stir well to mix the spices. and cook for a further 5 minutes.
- Add in the tomato puree and tinned tomatoes, and pour over the beef stock
- Add in the molasses and stir well and partially cover with the lid
- Cook for 1-3 hours. Monitor the chili, and if the consistency is approaching where you like, cover fully with the lid.
- About 30 minutes before serving, add in the beans and stir well; put the lid back on and simmer for 30 minutes. If using dry beans, add them 1 hour before serving.