Wild Boar & Bison Chili from Succulent Cafe Wine Charcuterie
Succulent Cafe’s penchant for creating wonderful farm-totable comfort food served in ample portions is well known throughout the Valley. Executive Chef, Carrie Mitchum shows great finesse in every dish she crafts but her Wild Boar & Bison Chili is simply over-the-top.
Ingredients: • 1 lb. ground bison • 1 lb. ground wild boar (or pork) • 1 Tbsp Olive Oil • 1 large onion, diced • 1 green bell pepper, diced • 1/4 cup stout (such as Guiness) • 2 cups diced tomato (16 oz) • 1-2 cups of water • 2 Tbsp molasses • 1/4 cup chili powder • 1/4 cup fresh chopped parsley • 1/3 lb. Pinto beans (or bean of your choice) • 1 Tbsp kosher salt– plus salt & pepper to taste
Method: Brown the meat in a large pot (a cast iron Dutch oven is ideal!) with two tablespoons Olive Oil. Remove the meat and reserve. Seat the peppers, onions and chili powder. Deglaze pan with stout. Add meat, chili powder, tomato, molasses and water. Let simmer one hour. Season with salt & pepper to taste. Serve with shredded cheddar cheese, sour cream and green onions. Serve over French fries or with garlic bread. Enjoy!