If you are even
somewhat of a foodie in Sweden nowadays you almost have to cook slow- and long-
simmering stews with rib (högrev). One example is real Texas Chili and this
weekend I created a recipe of my own using game that I just have to share with
you. If you can’t find venison and/or wild boar you can easily use rib or
another cut of beef. Instead of wild boar bacon or salami you can use regular
bacon, even Canadian bacon is fine.
It takes upwards of
4 hours to prepare this dish so make sure you have plenty of time and wine
or/and beer.
Ingredients
1,5 kg Venison and
wild boar (50/50)
1 tsp Salt
150 g Chopped wild
boar bacon or salami
2-3 tbsp Olive Oil
2 Finely chopped
yellow onions
4 Finely chopped
carrots
4 Finely chopped
stalks of celery
4 Finely chopped
garlic cloves
500 g Crushed
tomatoes (canned)
1 Bottle of dark
beer (preferably stout) and maybe some beef stock
1 Lime
50 g ground dark
chocolate
Salt
Freshly ground
black pepper
Spice
mixture
1 Dried and finely
chopped ancho chili
1 Dried and finely
chopped chipotle chili
0,5 Fresh and
finely chopped red chili
1 tbsp Ground Cumin
2 tsp Dried Oregano
1 tbsp Red wine
vinegar
0,5 dl BBQ-sauce
Condiments
Ground cheddar
cheese
Fresh and finely
chopped cilantro
Fresh and finely
chopped yellow onions
Diced avocado
Thinly sliced
tomatoes
Sour cream or Crème
fraiche
Nachos and/or
Tortillas
Instructions
Cut the meat into 3
cm thick pieces. Salt with 1 tsp of salt and let it rest in a bowl.
Prepare the spice mixture
by combining all ingredients, let it rest.
Fry the bacon until
golden and crispy. Pour the bacon fat in a cup.
Fry the meat in
bacon fat and olive oil. Make sure that you don’t have too much meat in the pan
at once. Put the meat in the pot you’re planning to use for the chili.
Fry the onions,
carrots, garlic and celery in the remaining fat. Add the spice mixture and fry
an additional couple of minutes.
Put the vegetable
and spice mix in the pot with the meat. Add crushed tomatoes, beer, beef stock,
lime juice, bacon and dark chocolate. Add salt and black pepper to taste.
Cover the pot with
a lid and simmer over low heat for 2-4 hours. The meat is supposed to fall
apart and the vegetables “totally disintegrate”.
Enjoy your chili
with the condiments suggested and a nice bottle of rustic red wine or a
powerful beer. This dish is really something special so try it, it’s well worth
the wait!
Wine recommendation
Wine: Château Corbin, Saint-Emilion
Grand Cru Classé,
Region: Bordeaux, France
Price Sweden: 282 SEK
Nr Systembolaget: 96026
Written by Kristian Kull & Alexander Yü
