Roast Boar & Black Bean Chili
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Roast Boar & Black Bean Chili
  Roast    Chili    Beans  
Last updated 6/12/2012 1:20:33 AM. Recipe ID 52345. Report a problem with this recipe.
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      Title: Roast boar & black bean chili
 Categories: Main dish, Chili
      Yield: 1 Servings
 
    1/4 c  Bacon drippings
      2    Garlic cloves, crushed
      3 tb Chili powder
    1/8 ts Ground cumin seeds
    1/4 ts Black pepper
      4 lb Saddle of wild boar (OR loin
           -pork with bone in)
      1 lb Black turtle beans
      2 tb Olive oil
    1/2 c  Diced salt pork
      2    Onions, chopped
      3    Cloves garlic, minced
      1    Jalapeno pepper, seeded,
           -deveined and minced
      1 c  Cooked, smoked ham, diced (
           -cup = 5 oz)
      2 c  Beef broth
      1    Bay leaf
      1 ts Chopped fresh oregano (or
           -half that if dried)
      1 ts Red wine vinegar
      2 tb Dark rum
      4    Scallions, thinly sliced
      2    Eggs, hard cooked, sieved
 
  In a medium bowl, combine the bacon drippings with the crushed
  garlic, two tablespoons of the chili powder, the cumin, and freshly
  ground pepper. Spread over the wild boar and let stand while
  preparing the beans.
  
  In a large pot, cover the beans with cold water.  Heat to boiling and
  boil for two minutes.  Turn off the heat and let stand one hour.
  Drain. Wipe out the pot and return beans, cover with cold water and
  heat to boiling. Reduce heat and simmer for 30 minutes. Drain.
  
  Preheat the oven to 325 degrees.  Cook the salt pork in boiling water
  for five minutes.  Drain and pat dry. Heat the oil in a heavy, deep
  casserole. Stir in the salt pork and cook over medium heat until
  golden, about 3 min. Stir in the onion, minced garlic, and Jalapeno
  pepper. Cook 1 minute. Stir in the ham and cook two more minutes.
  
  Stir the remaining chili powder into the onion mixture. Add the beans,
  broth, bay leaf, oregano, vinegar and rum. Mix well. Place the saddle
  of boar on top of the beans, cover and place in the middle of the
  oven. Cook for 1 1/2 to 2 hours or until internal meat thermometer
  reads 170 degrees. Turn the meat twice and stir the beans. Add more
  broth if dry.
  
  Remove the meat and allow it to stand, covered, for 10 to 15 minutes.
  Meanwhile, skim the fat from the chili. Cut the meat from the bone
  and into thin slices. Layer it over the beans. If desired, stew,
  covered, to tenderize the meat.  Serve with hot rice and a sprinkling
  of scallions and sieved eggs.
  
  Serves 6 generously.
 




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Recipe ID 52345 (Apr 03, 2005)

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