Wild Boar Chili with Garam Masala

I use a browser application called StumbleUpon, which basically lets you feed it a list of interests and every time you hit the 'stumble' button, it will send you to a random website that is in line with your interests, which gets a 'thumbs up' rating by other users with similar interests (as a side note, if you are not using StumbleUpon, you should start).

As you might expect, one of my interests is 'Food and Drink'. Well, it stumbled me to the results of Esquire Magazine's 2008 Chili Cook-Off, and this was the winning entry.

I did like this chili. I can appreciate the Indian twist given to the dish. However, it moved a touch too far away from chili for my liking. I mean, if someone had handed me the recipe and never mentioned the word 'chili', I would expect I would be happy having just made a sort-of wild boar and pork curry. The flavors ARE very good. I guess I, being a chili purist, have a problem with its name being used this way.

Don't let that discourage you! It is an interesting twist, the first I've heard of which borrows heavily from Indian cuisine. If you are tired of the same ol' awesome traditional chili, this is definitely worth a try.

4 tablespoons 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 jalapeno, deseeded and minced
kosher salt and ground black pepper
2 tablespoons tomato paste
2 quarts sweet cherry tomatoes (about 8 cups), cut in half
4 tablespoons garam masala
SPICE MIX, (see below)
2 cups chicken stock
2 cans red kidney beans, rinsed and drained
GARNISH
cilantro
SPICE MIX
1 3-inch stick cinnamon
½ teaspoon whole cloves
½ teaspoon grated nutmeg
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom pods
2 tablespoons whole black peppercorns
2 tablespoons red-chile flakes

CHILI

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.

SPICE MIX

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.