Roast Boar & Black Bean Chili

This robust dish combines the gamey richness of wild boar with the earthy depth of black beans. The meat is seasoned with bacon drippings and spices, then slow-roasted directly atop a savory chili base infused with ham, jalapeños, and dark rum. The result is a tender, flavorful main course that is perfect for cold evenings or hearty family dinners. Serve over hot rice for a satisfying meal.

Cooking Method: Baking, Roasting, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 850

Dietary: Gluten-free

Description

This robust dish combines the gamey richness of wild boar with the earthy depth of black beans. The meat is seasoned with bacon drippings and spices, then slow-roasted directly atop a savory chili base infused with ham, jalapeños, and dark rum. The result is a tender, flavorful main course that is perfect for cold evenings or hearty family dinners. Serve over hot rice for a satisfying meal.

Ingredients

1/4 cup Bacon drippings
2 cloves Garlic, crushed
3 tablespoons Chili powder
1/8 teaspoon Ground cumin seeds
1/4 teaspoon Black pepper
4 pounds Saddle of wild boar (with bone in)
1 pound Black turtle beans
2 tablespoons Olive oil
1/2 cup Diced salt pork
2 onions Chopped
3 cloves Garlic, minced
1 jalapeño pepper Seeded, deveined and minced
1 cup Cooked, smoked ham, diced
2 cups Beef broth
1 bay leaf Bay leaf
1 teaspoon Chopped fresh oregano
1 teaspoon Red wine vinegar
2 tablespoons Dark rum
4 scallions Thinly sliced
2 eggs Hard cooked, sieved

Directions

1
In a medium bowl, combine the bacon drippings with the crushed garlic, two tablespoons of the chili powder, the cumin, and freshly ground black pepper.
2
Spread the spice mixture evenly over the wild boar saddle and let it stand while preparing the beans.
3
In a large pot, cover the black beans with cold water. Bring to a boil and boil for two minutes.
4
Turn off the heat, cover, and let the beans stand for one hour. Drain well.
5
Wipe out the pot, return the beans, cover with fresh cold water, and heat to boiling again.
6
Reduce heat and simmer for 30 minutes. Drain the beans again.
7
Preheat the oven to 325F (165C).
8
Cook the diced salt pork in boiling water for five minutes to reduce saltiness. Drain and pat dry.
9
Heat the olive oil in a heavy, deep casserole or Dutch oven over medium heat.
10
Stir in the salt pork and cook until golden, about 3 minutes.
11
Add the chopped onion, minced garlic, and minced jalapeño pepper. Cook for 1 minute.
12
Stir in the diced smoked ham and cook for two more minutes.
13
Stir the remaining chili powder into the onion and meat mixture.
14
Add the prepared beans, beef broth, bay leaf, oregano, red wine vinegar, and dark rum. Mix well.
15
Place the seasoned saddle of boar on top of the bean mixture. Cover the casserole and place in the middle of the oven.
16
Roast for 1 1/2 to 2 hours, or until an internal meat thermometer reads 170F (77C). Turn the meat twice and stir the beans gently during cooking. Add more broth if the mixture becomes too dry.
17
Remove the meat from the pot and allow it to stand, covered, for 10 to 15 minutes to rest.
18
Meanwhile, skim excess fat from the chili.
19
Cut the meat from the bone and slice thinly. Layer the sliced meat over the beans.
20
Serve hot with rice, sprinkled with sliced scallions and sieved hard-cooked eggs.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 850kcal

% Daily Value *
Total Fat 45g70%
Saturated Fat 18g90%
Cholesterol 220mg74%
Sodium 1200mg50%
Total Carbohydrate 45g15%
Dietary Fiber 15g60%
Sugars 5g
Protein 65g130%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: wild boar, black bean chili, one pot meal, smoked ham, bacon drippings, game meat, slow roast, hearty dinner, american cuisine, spicy chili, comfort food, bean stew, oven roasted, garlic, jalapeno, dark rum, rice topping

Read it online: https://www.chefs-mate.com/recipe/roast-boar-black-bean-chili/