The Wildest Chili
Dive into bold, untamed flavors with *The Wildest Chili*, a hearty and savory masterpiece featuring ground venison, wild boar, and smoky diced sausage. This adventurous chili is a symphony of textures and spices, enhanced by fire-roasted tomatoes, dark beer, and a warming blend of chili powder, cumin, and smoked paprika. A unique touch of optional dark chocolate adds a rich depth, making every bite unforgettable. Simmered to perfection, this one-pot wonder is ideal for game day gatherings or cozy nights in. Garnish with fresh cilantro, sour cream, and shredded cheddar for the ultimate crowd-pleasing dish. Perfect for fans of wild game recipes and robust comfort food, *The Wildest Chili* promises to ignite your taste buds like never before!
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Recipe Information
Ingredients
- 1 pound ground venison
- 1 pound ground wild boar
- 0.5 pound smoked sausage, diced
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 jalapeño, seeded and minced
- 4 garlic cloves, minced
- 28 ounces fire-roasted diced tomatoes (canned)
- 2 tablespoons tomato paste
- 12 ounces dark beer
- 1 cup beef or game stock
- 15 ounces black beans (canned, drained and rinsed)
- 15 ounces kidney beans (canned, drained and rinsed)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 ounce dark chocolate (optional, finely chopped)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup sour cream (for serving)
- 0.5 cup shredded cheddar cheese (for serving)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the diced smoked sausage and cook for 3-4 minutes, until lightly browned. Remove with a slotted spoon and set aside.
In the same pot, add the ground venison and wild boar. Cook until browned, breaking up any large pieces with a wooden spoon. Remove and set aside with the sausage.
Add the diced onion, red bell pepper, and jalapeños to the pot. Cook for 5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 more minute, until fragrant.
Return the meats to the pot and stir in the fire-roasted diced tomatoes, tomato paste, dark beer, and beef or game stock. Mix well.
Add the black beans, kidney beans, chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and ground black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 75-90 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning as needed. If using dark chocolate, stir it in during the last 10 minutes of cooking for added depth of flavor.
Ladle the chili into bowls and garnish with chopped cilantro, a dollop of sour cream, and shredded cheddar cheese. Serve hot and enjoy!
Nutrition Facts
Calories |
4324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.9 g | 261% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 9064 mg | 394% | |
| Total Carbohydrate | 268.2 g | 98% | |
| Dietary Fiber | 75.5 g | 270% | |
| Total Sugars | 56.0 g | ||
| Protein | 317.1 g | 634% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1336 mg | 103% | |
| Iron | 60.7 mg | 337% | |
| Potassium | 8870 mg | 189% | |
*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.
