WILD-BOAR CHILI WITH GARAM MASALA

WILD-BOAR CHILI WITH GARAM MASALA image

Yield 8-10 servings

Number Of Ingredients 27

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4 tbsp olive oil
Meat mix:
3 lbs wild-boar leg, ground
1 lb pork shoulder, ground twice
1 thick slab bacon, minced
coarse salt and ground black pepper
Vegetable mix:
1 large onion, minced
4 cloves garlic, minced
1 jalapeño, deseeded and minced
kosher salt and ground black pepper
2 tbsp tomato paste
2 qts sweet cherry tomatoes (about 8 cups), cut in half
4 tbsp garam masala spice mix*
2 cups chicken stock
2 15-oz cans red kidney beans, rinsed and drained
*Spice mix:
1 3-inch stick cinnamon
½ tsp whole cloves
½ tsp grated nutmeg
2 tbsp each:
cumin seeds
coriander seeds
cardamom pods
whole black peppercorns
red-chile flakes
In small, heavy skillet over medium heat, dry-roast spices until slightly browned and very aromatic. Transfer to plate and cool. Grind in a coffee or spice grinder or blender.

Steps:

In a large, heavy pot over moderately high heat, heat olive oil until nearly smoking. Add meat mix and cook until deeply and evenly browned, about 15 minutes. Add vegetable mix, reduce heat, and cook until soft, six to eight minutes. Add tomato paste and cook about five minutes, stirring frequently. Add tomatoes, cover, and cook about 20 minutes. Stir in the 4 tbsp spice mix, add stock, and simmer until well combined, about five minutes. Stir in beans and cook until slightly thickened, 30 minutes more. Add garnish. Serves 8 to 10.