Think outside the Can for Sunday's Game with Wild Game Chili Recipe

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).

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