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Posted by on Jan 31, 2014 | 4 comments

{Broncos} Wild Boar & Bison Chili

{Broncos} Wild Boar & Bison Chili

Please don’t be turned off by the idea of Boar & Bison…

Bowl of chilli (chill)

…it was all I had to work with from the beautiful state of Colorado.

When I heard the NFL Network announcer say, ‘we are pleased to provide you with over 200 hours of pre game,’ I knew it was going to be a LONG two weeks. That said, when your team actually makes it, 200 hours doesn’t seem like nearly enough. (And for the record, despite the title of this recipe the Broncos are NOT my team. (although, secretly truthfully there really is not much to NOT like)

My team? The other guys.

And it’s been a LONG time coming.

A LONG time.

But in a display of good sportsmanship, I decided this week, each team gets a signature dish. Denver lost the toss.

Bowl of chilli (chill)

For many reason, chili is popular around this family. Mostly because it’s a perfect slow cooker meal and seems to get better with age making it great for leftovers the next day.  Normally I make it with beef or turkey but in honour of the great outdoors of the Colorado mountains, I took it down a wilder path.  And surprisingly, it was a much healthier path.  I was surprised to learn that all things being equal, boar & bison have less calories & fat plus more protein, then beef.  They are also both raised in a free range and free choice environment, hormone & antibiotic free.

While the lean bison may be harder to distinguish from beef in terms of flavour & texture, I can’t lie to you.
Wild Boar tastes different.
Different from both beef or pork (and chicken for that matter, since everything tastes like chicken)

BUT…

Bowl of chilli (chill)

…chilli is a great way to try it. The smoked paprika & cayenne bring out enough alternative flavours that the sweet & nutty elements of boar are more subtle for your first exposure.

So, naturally, this weekend we are throwing a huge, rager of a Super Bowl party… Four have been invited & four are coming, including my wee family of three. (I love my girlfriends, but this year… I need to watch the game & my Washington residing sister gets it.)

Stay tuned for a Seattle inspired game day snack tomorrow but until then – in the words of THE guy you want representing your team…

Bowl of chilli (chill)

… #gohawks.

 

5.0 from 1 reviews
{Broncos} Wild Boar & Bison Chilli
 
This is a slow cooker recipe, however you can make it on the stovetop and simply let it simmer at least 90 minutes.
Author:
Ingredients
  • 3 slices of thick cut double smoked bacon
  • 1 cup chopped onions
  • 3 garlic cloves, minced
  • 1 pound ground bison
  • 2 wild boar sausages, casing removed
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cups fresh spinach, roughly chopped
  • 1 pint stewed tomatoes
  • 1½ cups of water or stock
  • ¼ cup tomato paste
  • 1 large can of black beans, rinsed
  • 1 tablespoon dark balsamic vinegar
  • 1 tablespoon agave nectar (or brown sugar)
  • 2 tablespoons chilli powder
  • 1 tablespoon smoked paprika
  • salt and pepper to taste
Instructions
  1. Heat a heavy pan to medium-high and add crossly chopped bacon. Saute for two to three minutes, then add onions & garlic and sauté until onions become translucent.
  2. Add ground bison & sausage meat and sauté and until cooked through.
  3. While meat is cooking, add all remaining ingredients to slow cooker and stir until mixed thoroughly.
  4. When meat is cooked, add to slow cooker and stir to combine.
  5. Taste at this point and adjust seasoning as necessary. Set slow cooker to low and cook overnight, up to 8 hours, or simmer on stovetop for 90 minutes.
  6. Enjoy!

 

4 Comments

  1. Wild boar sausages, I’m jealous…never seen that in my AL stores or farmers market.

  2. Lisa,
    I live down in Pueblo, CO and have not found an outlet for the ‘Wild Boar Sausage’. Can you tell me where, if in Colorado, did you find wild boar sausage?
    I subscribe to liquor.com and that is where I saw your Wild Boar and Bison Chili recipe. The bison meat is no problem.
    Parting shot, your photo of the chili is the best I have ever seen on the web and I have seen many.
    Not having tried the recipe yet I give it 5 stars based on the ingredients. l will come back and update after making.
    Sincerely,
    Craig

    • Hi Craig! Thank you so much for the kind words! So I am a located in Canada and Wild Boar is pretty readily available at Butcher shops here. I am not sure where Pueblo is relative to Denver but I have a couple names for you. In Denver, Olivers Meat Market and Marczyk Fine Foods both look to carry wild boar. If that is not close to you, might be worth dropping them a line and they could put you onto a more local provider. Lombardi Brother Meats is the largest wholesaler of wild boar in the Colorado area (from my readings anyways) but they appear to only sell wholesale. Again, given they carry wild boar it may be worth an email to them. Sorry I could not be of more assistance there. If venison or elk are available I would give them a try. I hope you enjoy it as much as we did and let me know how it turns out for you! Thanks again! Lisa

  3. Lisa,

    I am gathering innovative recipes, photos and chef features for our annual food issue, which comes out in July, as the national celebrates (or so we hope they do) National Bison month. Would I have permission to use this Wild Boar and Bison Chili recipe? Also, would love to have the high rez photos, as this is a glossy, four-color magazine. Also, a photo and blurb of you would be great. My deadline to have everything is May 1, but I need a commitment prior to that, so I know where I’m at.

    Can you let me know?

    Marilyn Bay Wentz
    Editor, Bison World
    marilyn.wentz@tds.net
    303-292-2833, ext. 301

Trackbacks/Pingbacks

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