Prep 20 mins
Cook 4 hrs
You can use your favorite game meat for this chili. I used the venison and wild boar because they were easier for me to find. You want to add the vegetables in layers in order to get a complex flavor throughout. I do not like beans in my chili, so if you are a bean lover, just add a can of kidney beans to the recipe.
- 907.18 g venison, cut into stew size chunks or 907.18 g wild boar meat
- 1 onion, diced and seperated
- 396.89 g beef stock
- 118.29 ml celery rib, diced
- 283.49 g mixed mushrooms, sliced shitake
- 4 green onions, chopped
- 2 (907.18 g) can stewed tomatoes
- 198.44 g chili peppers (use your favorite pepper to adjust heat to your taste)
- 44.37 ml chili powder
- 29.58 ml paprika
- 4 garlic cloves, minced
- 236.59 ml cilantro, fresh and minced
- salt and pepper
- Chop meat and vegetables.
- Season and brown meat in a coated large pot along with the garlic and half of the chopped onion.
- Add beef stock, Chili Powder,Salt, Pepper, and Paprika and bring to a boil. Reduce heat and simmer for 30 minutes, this will allow the meat to absorb the flavor of the spices. Stir as needed.
- Stir in peppers, remaining onion, celery, and mushrooms. Simmer for another 30 minutes, stirring as needed, to allow the vegetables to absorb the flavor of the spices.
- Add stewed tomatoes, green onions and cilantro and stir.
- Slow cook for 2-4 hours, stiring as needed. If you need more liquid, just add more beef stock.
I did the recipe with wild boar, and it is a real winner. I usually do chili with beans but it wasn't necessary with the mushrooms and they actually suited the boar better than with beans. I will use this one again for sure. Next time I will try it with deer or maybe mix the two. Thanks for sharing such a great recipe!