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Wild Game Chili at home

Wild Game Chili at home
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A favorite here at the Lodge for Skiers Buffet and a great way to warm up on a cold Halloween weekend.

Stein Eriksen Lodge Wild Game Chili:

2 gallons

¼ cup olive oil or corn oil

2 lbs buffalo, diced in ¾” cubes

2 lbs elk or venison, diced in ¾” cubes

2 lbs wild boar or pork, diced in ¾” cubes

2 lbs (4-5 ea) onions, medium diced

6 cloves garlic, chopped

4 tablespoon kosher salt

2 tablespoon black pepper

½ cup pasilla chile powder

½ cup New Mexican chili powder

2 cups coffee, brewed

2 bay leaves

36 ounce tomato juice

6 – 12 oz cans diced tomatoes

4 ½ cups beef stock or three 12-ounce cans of beer

½ gallon water

 

Method:

  1. Mix all the dry spices together and use half the mixture to season the meat.
  2. Heat oil in pan (it can’t get hot enough)
  3. Brown meat 10 – 15 minutes in the pan
  4. Add onions and garlic, sauté 3-4 minutes
  5. Add coffee, tomato juice, bay leaf, diced tomatoes, remainder of spice mixture, stock or beer, and water
  6. Simmer for 2-3 hours, until meat is tender
  7. You may have to adjust consistency with more stock or beer and check seasonings
  8. Garnish with sour cream & green onions