WILD GAME CHILI
may be the official state food, but the recipes and styles are as varied
as the Texas landscape. After judging several of the larger chili cook-offs,
we learned some of the unwritten rules of chili cooking etiquette: Never
use beans of any kind. Drink 6 beers for every one that goes in the
chili. And never use ground meat, it must be cubed.
Yield: 1 gallon
• ½ cup vegetable oil
• 8 lbs. veal bones, browned (we use lots of wild game bones, as well)
• 1 lb. mirepoix, browned-50% onion chopped; 25% celery, chopped; 25% carrots, chopped
• 2-3 oz. tomato paste
• 4 cloves garlic, whole
• 1 tablespoon whole black peppercorns
• 3 bay leaves
• 2 cups burgundy
• 6 quarts water
Preheat oven to 400º.
Place bones in a single layer in a large pre-heated pan with ½ cup of oil. Roast 2 hours.
Add mirepoix and tomato paste in the last twenty minutes to caramelize.
Transfer all to stock pot and deglaze pan with burgundy.
Scrape fond (the brown bits stuck to the bottom) from roasting pan and add to stock pot.
Cover everything in stock pot with cold water and bring to a boil.
Reduce to a simmer.
Skim scum periodically.
Simmer six hours, adding more water to cover bones as needed.
Strain and refrigerate or cool.
If you want deeper, richer stock, keep simmering, but do not reduce over 50% more.
Hunters, this is the recipe to clean out the wild game freezer. Use it all – elk, moose, bear, all kinds of antelope. We refrain from using game sausage, but if you must–you must.
8-Quart Heavy-bottom Stock Pot
The chili recipe can be made a day or two ahead of time … it just gets better in the refrigerator.
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