Wild Game Chili for Chilly Trail Days

December 12, 2015

After a long, cold winter's trek in your off-road vehicle, what could be better than a ready dinner of wild game chili? 

 

 

Recently we attended a local annual chili feast, where one of our contributions was a “Wild Chili" with main ingredients of mountain lion and antelope (both sustainably hunted in Colorado). After a long cold day fighting ice and snow (trail or city) there's nothing like coming home to a slow cooker full of hot chili, ready to be served with some local brews and warm cornbread.

 

I've eaten wild game all my life, but you can substitute any ground meat in this recipe. Using a hotter chili powder will up the spice factor as well. Get ready to have yourself one heck of a wintry feast!!

 

 Note: this is Texas-style chili, which means no beans (and no music later!). This chili is based on a recipe from this book, adjusted slightly.

 

INGREDIENTS - 

2 thick slices uncooked bacon

1 small onion, chopped

1 lb. ground antelope

1 lb. ground mountain lion

1 lb. ground bison

2.5 Tablespoons chili powder (I use Ancho Chili Powder -- my husband then ups the heat with his hot chili sauce blend, added upon serving)

1 teaspoon dried oregano

1 teaspoon paprika (I use Sweet Smoked Paprika)

2.5 cups beef broth (or more if you feel like chili is too thick)

28 oz. canned diced tomatoes (include juice)

1 Tablespoon unsweetened cocoa powder (although I’m allergic to cocoa, so I use raw carob powder instead)

1 Tablespoon apple cider vinegar

1-2 peeled carrots, finely chopped

 

INSTRUCTIONS - 

In a skillet over medium heat, cook bacon until slightly brown.

Add chopped onions to pan. Cook for a few minutes, until onions are translucent.

Add all ground meat and brown THOROUGHLY (no red should remain).

Drain fat as needed.

Meanwhile, in a 6+ quart slow cooker, place carrots, apple cider vinegar, cocoa powder (or substitute), canned diced tomatoes, beef broth, paprika, dried oregano, and chili powder.

Add browned meat mixture and stir well.

Cook on Low for 8 hours.

Garnish with sour cream, shredded cheese, avocado, crackers, chips, etc.

 

 

Do you have a favorite meal after a long cold day on  the trail? Share in the Comments below!!

 

Happy Trails!!

 

 

 

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