Today we’re going to be making some All-American chili with a twist: instead of beef, we’re using wild boar! You can use any protein to turn your recipe into a custom masterpiece of your own. The thing about chili, it’s like opinions. Everyone has their own version of it, and we all think ours is the best. So take a little lesson, use this recipe as a base, and build off of it to make your own world-famous All-American Chili!
We have some wild game that we’re going to be throwing into this. We got a little bit of boar from the owner of the company’s hunting trip with his kids. I grabbed ourselves two pounds of that wild hog, already threw it on our smoker for a good hour at a low temperature and then we did the same thing for a little bit of ground beef as well. Now we’re gonna take those two meats and incorporate them in here together.
We got our big can of our kidney beans in there. Now we’re going to do a small can of black beans. I throw at least one can of tomato soup in my chili. Up next a little bit of corn. We’re gonna add one can of corn to this. We’re gonna be adding in some tomato chunks and a little bit of red pepper as well.
We’ve got pretty much everything in there at this point and since we seasoned our meat a little bit before we tossed it on the grill, we’re actually going to season everything before we put our meat in there because that’s already got our seasonings incorporated to it – a little bit of salt, anywhere from a quarter teaspoon up to a full tablespoon. I added a little bit of black pepper as well, about the same amount that I added in of salt. Third step, chili powder. We’re gonna add on a little bit extra cayenne pepper to this as well. We’re going to add some garlic to this as well.
So up next, we have got our wild hog. I threw this on the grill at right around 220 degrees, left it there for about 45 minutes to an hour. It’s okay if it’s not fully cooked through because when we throw it in our chili, it’s going to cook the rest of the way. I did the exact same thing with one pound of ground beef as well. So you’re just going to want to break this up.
Once our meat has been added to our mixture, we’re going to throw this on our Grilla at right around 350 and just let it rock. I’m gonna put it at 350 and probably won’t come back for at least two hours. The only reason I’ll be looking at it, is just to give it a quick stir so we don’t get a crust on the top. If you want to cook it even longer, if you don’t have a time limit on, you could put that anywhere from 220 to 275.
Chili isn’t just for sometimes. It really belongs as a mainstay in your meal planning rotation. Why? A recipe like our wild boar chili serves up mouthwatering great taste time and again.
A big plus of creating any chili dish is that you can use up whatever’s in your fridge. Have a few carrots lurking in the veggie drawer? Dice them up and let them simmer in your wild boar chili as it’s heating up. Want to use the last few slices of your homemade bacon? Fry the bacon, cut it up and toss it into the chili pot.
Chili’s a versatile type of rich, robust stew that allows you to stretch your food budget without compromising flavor, quality or convenience.
We realize you might not have a ton of wild boar hanging around in your kitchen. It’s okay. After playing around in the backyard with recipes on your pellet grill, you’ll soon discover that cooking isn’t always an exact science.
In addition to classic ground beef, you could always add a different protein of choice. Want some inspiration for favorite picks? Try shredded chicken or pulled pork for an unexpected texture. Or toss in small chunks of beef meant for any type of stew. You could even go exotic with emu or bison.
Love the thought of our wild boar chili but trying to follow a vegan or vegetarian diet lifestyle? With so many plant-based meat alternatives on the market, you have your pick of ingredients to exchange for animal proteins.
Try adding chunks of tofu into your chili, or cook a little tempeh and combine it with your ingredients. Many brands now offer crumbles resembling ground beef that are made solely from vegetable sources.
Play around to personalize your chili to your liking. Just be sure to give it enough time on the smoker to infuse it with the flavorful overtones that can only come from premium wood pellets.
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