Please don’t be turned off by the idea of Boar & Bison…
…it was all I had to work with from the beautiful state of Colorado.
When I heard the NFL Network announcer say, ‘we are pleased to provide you with over 200 hours of pre game,’ I knew it was going to be a LONG two weeks. That said, when your team actually makes it, 200 hours doesn’t seem like nearly enough. (And for the record, despite the title of this recipe the Broncos are NOT my team. (although,
secretly truthfully there really is not much to NOT like)
My team? The other guys.
And it’s been a LONG time coming.
A LONG time.
But in a display of good sportsmanship, I decided this week, each team gets a signature dish. Denver lost the toss.
For many reason, chili is popular around this family. Mostly because it’s a perfect slow cooker meal and seems to get better with age making it great for leftovers the next day. Normally I make it with beef or turkey but in honour of the great outdoors of the Colorado mountains, I took it down a wilder path. And surprisingly, it was a much healthier path. I was surprised to learn that all things being equal, boar & bison have less calories & fat plus more protein, then beef. They are also both raised in a free range and free choice environment, hormone & antibiotic free.
While the lean bison may be harder to distinguish from beef in terms of flavour & texture, I can’t lie to you.
Wild Boar tastes different.
Different from both beef or pork (and chicken for that matter, since everything tastes like chicken)
…chilli is a great way to try it. The smoked paprika & cayenne bring out enough alternative flavours that the sweet & nutty elements of boar are more subtle for your first exposure.
So, naturally, this weekend we are throwing a huge, rager of a Super Bowl party… Four have been invited & four are coming, including my wee family of three. (I love my girlfriends, but this year… I need to watch the game & my Washington residing sister gets it.)
Stay tuned for a Seattle inspired game day snack tomorrow but until then – in the words of THE guy you want representing your team…
- 3 slices of thick cut double smoked bacon
- 1 cup chopped onions
- 3 garlic cloves, minced
- 1 pound ground bison
- 2 wild boar sausages, casing removed
- 1 cup diced carrots
- 1 cup diced celery
- 3 cups fresh spinach, roughly chopped
- 1 pint stewed tomatoes
- 1½ cups of water or stock
- ¼ cup tomato paste
- 1 large can of black beans, rinsed
- 1 tablespoon dark balsamic vinegar
- 1 tablespoon agave nectar (or brown sugar)
- 2 tablespoons chilli powder
- 1 tablespoon smoked paprika
- salt and pepper to taste
- Heat a heavy pan to medium-high and add crossly chopped bacon. Saute for two to three minutes, then add onions & garlic and sauté until onions become translucent.
- Add ground bison & sausage meat and sauté and until cooked through.
- While meat is cooking, add all remaining ingredients to slow cooker and stir until mixed thoroughly.
- When meat is cooked, add to slow cooker and stir to combine.
- Taste at this point and adjust seasoning as necessary. Set slow cooker to low and cook overnight, up to 8 hours, or simmer on stovetop for 90 minutes.