Roast Boar and Black Bean Chili

Name: Roast Boar and Black Bean Chili
Ingredients: 1/4 cup bacon drippings; 2 each garlic cloves crushed; 3 tablespoons chili powder; 18 teaspoon cumin seeds ground; 1/4 teaspoon black pepper; 4 pounds wild boar saddle; 1 pound black beans, dried; 2 tablespoons olive oil; 1/2 cup salt pork diced; 2 each onions chopped; 3 cloves garlic peeled and minced; 1 each jalapeno pepper minced; 1 cup smoked ham cooked; 2 cups beef stock; 1 each bay leaves; 1 teaspoon oregano chopped; 1 teaspoon red wine vinegar; 2 tablespoons dark rum; 4 each scallions, spring or green onions thinly sliced; 2 large eggs hard cooked, sieved

20 ingredients

30 steps

Ingredients

1/4 cup bacon drippings
2 each garlic cloves crushed
3 tablespoons chili powder
18 teaspoon cumin seeds ground
1/4 teaspoon black pepper
4 pounds wild boar saddle
1 pound black beans, dried
2 tablespoons olive oil
1/2 cup salt pork diced
2 each onions chopped
3 cloves garlic peeled and minced
1 each jalapeno pepper minced
1 cup smoked ham cooked
2 cups beef stock
1 each bay leaves
1 teaspoon oregano chopped
1 teaspoon red wine vinegar
2 tablespoons dark rum
4 each scallions, spring or green onions thinly sliced
2 large eggs hard cooked, sieved

Directions

1

In a med bowl, combine the bacon drippings with the crushed garlic, two tablespoons of the chili powder, the cumin, and freshly ground pepper.
2

Spread over the wild boar and let stand while preparing the beans.
3

In a large pot, cover the beans with cold water.
4

Heat to boiling and boil for two minutes.
5

Turn off the heat and let stand one hour.
6

Drain.
7

Wipe out the pot and return beans, cover with cold water and heat to boiling.
8

Reduce heat and simmer for 30 minutes.
9

Drain.
10

Preheat the oven to 325F (160C).
11

Cook the salt pork in boiling water for five minutes.
12

Drain and pat dry.
13

Heat the oil in a heavy, deep casserole.
14

Stir in the salt pork and cook over med heat until golden, about 3 min.
15

Stir in the onion, minced garlic, and Jalapeno pepper.
16

Cook 1 minute.
17

Stir in the ham and cook two more minutes.
18

Stir the remaining chili powder into the onion mixture.
19

Add the beans, broth, bay leaf, oregano, vinegar and rum.
20

Mix well.
21

Place the saddle of boar on top of the beans, cover and place in the middle of the oven.
22

Cook for 1 1/2 to 2 hours or until internal meat thermometer reads 170 degrees.
23

Turn the meat twice and stir the beans.
24

Add more broth if dry.
25

Remove the meat and allow it to stand, covered, for 10 to 15 minutes.
26

Meanwhile, skim the fat from the chili.
27

Cut the meat from the bone and into thin slices.
28

Layer it over the beans.
29

If desired, stew, covered, to tenderize the meat.
30

Serve with hot rice and a sprinkling of scallions and sieved eggs.