Possum Chili 1995 Ca Dept of Fish Game Chili Contest
Step into the wild with this award-winning Possum Chili, a hearty and flavorful dish that captured attention at the 1995 California Department of Fish and Game Chili Contest. This adventurous recipe turns tender, boneless possum meat into a rich, slow-simmered chili packed with bold spices like chili powder, cumin, and smoked paprika. Balanced by the sweetness of bell peppers, the earthiness of kidney and black beans, and the tang of tomatoes, this unique chili is an unforgettable spin on a classic comfort food. Whether you're exploring game meat or spicing up your dinner table, this hearty chili pairs perfectly with toppings like shredded cheese, sour cream, or green onions. Perfect for adventurous eaters or chili enthusiasts, it’s a surefire way to impress with a truly one-of-a-kind dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds possum meat (boneless, trimmed)
- 1 large onion (diced)
- 4 pieces garlic cloves (minced)
- 1 large red bell pepper (diced)
- 1 large green bell pepper (diced)
- 28 ounces canned diced tomatoes (with juice)
- 6 ounces tomato paste
- 15 ounces kidney beans (drained and rinsed)
- 15 ounces black beans (drained and rinsed)
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons cooking oil
Instructions
Heat the cooking oil in a large pot over medium-high heat.
Cut the possum meat into bite-sized chunks and add it to the pot. Sear the meat on all sides until browned, about 5-7 minutes. Remove the meat and set aside.
In the same pot, add the diced onion, minced garlic, red bell pepper, and green bell pepper. Sauté until softened, about 5-6 minutes.
Return the browned possum meat to the pot. Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, dried oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the canned diced tomatoes (with their juices), tomato paste, and beef broth to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the chili simmer for 60 minutes, stirring occasionally.
After 60 minutes, add the drained kidney beans and black beans to the pot. Stir well and simmer uncovered for an additional 20-30 minutes, allowing the chili to thicken.
Taste and adjust the seasoning if needed. Serve hot with your favorite toppings, such as shredded cheese, sour cream, or chopped green onions.
Nutrition Facts
Calories |
3749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.7 g | 225% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 8107 mg | 352% | |
| Total Carbohydrate | 250.9 g | 91% | |
| Dietary Fiber | 77.6 g | 277% | |
| Total Sugars | 60.9 g | ||
| Protein | 307.7 g | 615% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 798 mg | 61% | |
| Iron | 58.6 mg | 326% | |
| Potassium | 9763 mg | 208% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
