Wild Game Chili
- 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 pounds ground moose or beef
- 2 cups chopped Vidalia or other sweet onions
- 6 cloves garlic, minced
- 2 28 -ounce cans fire-roasted peeled whole tomatoes
- 1 8 -ounce can tomato sauce
- 1 cup diced bell peppers (any color)
- 2 tablespoons chopped fresh parsley
- 1 mild green chile pepper (such as Anaheim), seeded and chopped (or a 4-ounce can green chiles, drained)
- 2 jalapeno peppers, seeded and finely chopped
- 1/2 red or orange habanero chile pepper, seeded and finely chopped
- 1 New Mexico chile pepper, seeded and finely chopped
- 2 1/2 tablespoons chili powder
- 1 teaspoon ancho chile powder
- 1/2 teaspoon chipotle chile powder
- Kosher salt
- 1 1/2 tablespoons ground cumin
- 1 1/2 teaspoons dried oregano
- Freshly ground pepper
- 1/2 cup beer (or use water)
- 3 tomatoes
Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes. Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside.
Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher. Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green chile, jalapenos, habanero and New Mexico chile. Add the chili powder, ancho chile powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer. Reduce the heat to medium low and simmer, stirring occasionally, 1 hour.
Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil. Cut the tomatoes in half and set cut-side down on the prepared baking sheet. Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour.
Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours. Season with salt.
Photograph by Ryan Dausch
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