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Smoked Porter Wild Boar Chili

Please note: This recipe will make you about a gallon of chili.  Furthermore, that chili will probably be gone in about 2-3 days.




2 T oil

2 lbs wild boar (or chuck steak), chopped in to 1/2" cubes

2 onions, diced

6 cloves of garlic, minced

12 oz tomato paste

1 can (28oz) of diced tomatoes

22 oz Stone Smoked Porter

2 T brown sugar

2 T cocoa powder

3 C beef stock

2 chipotle peppers, seeded*

4 ancho chilies, seeded*

3 pasilla peppers, seeded*

3 cans cooked beans (I used a mix of black, kidney and pinto

1/2 C mushroom soy sauce

1 1/2 T smoked pepper

1 T oregano

1/8 t cinnamon

4 T cumin, toasted & ground

2 t smoked paprika

salt to taste

*If using dried peppers:

Hold stem with tongs over flame and keep turning until softened.  Tear open and remove all seeds and put in a bowl of hot water until water turns dark.  Put peppers in a blender and pulse, using the water from the bowl, puree until contents turn into a paste.



In a Dutch oven, brown the pieces of meat, about 2 minutes each side to crisp up and brown sticks to the bottom.  Remove meat and put to the side.  Do not rinse pot!


Sauté onions until translucent then add garlic.  Once garlic is cooked add the tomato paste.  Cook until fragrant and thick.

Deglaze the pot with about half of the bottle of Stone Smoked Porter, making sure to get all the tasty brown pieces off the bottom. 


Add remainder of ingredients and beer.


Reduce heat to simmer and cook for about 4-5 hours.  Keep an eye to make sure temperature maintains a slow simmer.

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