Cold Spring Tavern Wild Game Black Bean Chili Recipe
Cold Spring Tavern Wild Game Black Bean Chili Source: Cold Spring Tavern, Santa Barbara, California
Yield: 1.1 gallons
24 ounces dry black beans 40 ounces meat (venison, buffalo, rabbit are recommended), chopped or ground as desired 24 ounces fresh pasilla chiles 24 ounces onions 12 ounces diced tomatoes 3 ounces chili powder 2 ounces cumin seed Salt and pepper to taste Water
Cook the beans in water according to package directions. This will dictate the basic amount of water to use. Feel free to add water to yield your preferred chili consistency.
In a frying pan, sauté the meat until browned; reserve; sauté the onions and chilies until the onions are transparent (use a little canola oil if fat from meat is insufficient).
Combine the beans, meat, onions and chili; add tomatoes.
Add seasonings and salt and pepper to taste.
Simmer for one hour.
Suggested Serving: Ladle into a large bowl and top with a dollop of sour cream and a sprinkling of chopped jalapeños. It's great with a crusty French or sourdough bread.
