For Sunday's game, think outside the can with this Wild Game Chili recipe by way of Cold Spring Tavern (Santa Barbara) from A Century of Restaurants (Andrews McMeel, October 2013) by Rick Browne.

Wild-Game Black Bean Chili

Makes about 1 gallon

3 ½ cups dried black beans, rinsed and picked over
3 tablespoons canola oil
2 ½ pounds mixed chopped or ground venison, buffalo, and rabbit meat (see Note)
1 ½ pounds poblano chiles
1 ½ pounds yellow onions
12 ounces tomatoes, diced
¼ cup chili powder
2 ½ tablespoons cumin seeds
Salt and freshly ground black pepper
Sour cream, for serving
Minced jalapeños, for serving
Sweet or sourdough French bread, for serving

In a large pot, soak the beans overnight in water to cover by 2 inches. Drain and add fresh water to cover by 2 inches. Bring to a low boil over medium heat, then reduce the heat to a simmer and cook for about 2 hours, or until tender. Drain.

In a large skillet, heat the oil over medium heat and sauté the meat until browned. Using a slotted spoon, transfer the meat to a dish but leave the pan on the heat. Sauté the poblano chiles and onions in the pan for about 5 minutes, or until the onions are translucent.

Combine the beans, meat, onions, chiles, and tomatoes in a stockpot over medium heat. Stir in the chili powder, cumin seeds, and salt and pepper to taste. Lower the heat and simmer, uncovered, for at least 1 hour.

Ladle the chili into bowls and top each serving with a dollop of sour cream and a sprinkling of jalapeños. Serve with sweet or sourdough French bread.

NOTE: You could use pork or chicken in this dish. But the wild game adds the rich taste that has made this one of the most popular dishes at the tavern.

(* Reproduced with permission from A Century of Restaurantsby Rick Browne- published by Andrews McMeel, October 2013...3 Kinds of Chili photo).