Wild Game Chili

Name: Wild Game Chili
Ingredients: 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

21 ingredients

13 steps

Ingredients

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

Directions

1

Heat the olive oil in a large skillet over medium-high heat.
2

Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes.
3

Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside.
4

Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher.
5

Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green chile, jalapenos, habanero and New Mexico chile.
6

Add the chili powder, ancho chile powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer.
7

Reduce the heat to medium low and simmer, stirring occasionally, 1 hour.
8

Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil.
9

Cut the tomatoes in half and set cut-side down on the prepared baking sheet.
10

Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour.
11

Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours.
12

Season with salt.
13

Photograph by Ryan Dausch