Wild Game Chili
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
910 g
Beef (ground moose or)6 cloves
Garlic (minced)2 tbsps
Parsley (chopped fresh)2.5 tbsps
Chili Powder1 tsp
Ancho Chile (powder)1.5 tbsps
Ground Cumin1.5 tsps
Oregano (dried)1 cup
Beer3
TomatoesDirections:
1
Heat the olive oil in a large skillet over medium-high heat
2
Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes
3
Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside
4
Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher
5
Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green chile, jalapenos, habanero and New Mexico chile
6
Add the chili powder, ancho chile powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer
7
Reduce the heat to medium low and simmer, stirring occasionally, 1 hour
8
Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil
9
Cut the tomatoes in half and set cut-side down on the prepared baking sheet
10
Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour
11
Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours
12
Season with salt
13
Photograph by Ryan Dausch