This Zinfandel chili has an amazing flavor profile that will have you not only reaching for seconds, but also thirds and fourths!
- 6 dried chili pods, seeds and stems removed
- 1 cup vegetable oil
- 1½ lbs. wild boar shoulder, cut into cubes
- 1½ lbs. wild boar shoulder, ground
- 1 lb. chorizo, small dice
- 1 medium onion, chopped
- 3 small cloves garlic, minced
- 1 ½ ounces chili powder
- 1 Tbsp. paprika
- 3 Tbsp. cumin
- 2 Tbsp. oregano, steeped in 1 cup of Zinfandel
- 1 Tbsp. cider vinegar
- ½ tsp. cocoa powder
- 2 cups beef broth
- 10 ounces stewed tomatoes
- Kosher salt
- Freshly ground black pepper
- ½ cup cotija cheese, grated
- Toast the dried chilies in a dry pan over medium heat for approximately 2 minutes.
- Add 2 cups of water and simmer for ten minutes.
- Strain out the chilies and let them cool.
- Chop the chilies with a sharp knife and reserve.
- Season the boar meat evenly and liberally with salt.
- Heat oil over high heat in a heavy bottom large pot until it begins to smoke.
- Carefully place the boar and chorizo into the pan and brown on all sides.
- Cook the meat until all the moisture cooks out and a light brown film forms on the bottom of the pan.
- Reduce the heat to medium.
- Drain the oil and fat off the meat and return the meat to the pan.
- Add the onions and garlic and sweat for 3 minutes or until soft.
- Add the chili powder, paprika and cumin and cook for 1 minute or until fragrant.
- Add the remaining ingredients (except for the cheese) and the reserved chilies to the pot.
- Stir well with a wooden spoon, scraping the browned bits off the bottom of the pot.
- Reduce heat to low and simmer for 1½ hours, occasionally stirring.
Spoon chili in a bowl and sprinkle with the grated cotija cheese.