Favorite Recipes of Maverick Swaniel Harrienger











{April 18, 2012}   Catching Fire Chili (El Paso Times)

2 tablespoons olive oil

2 chopped garlic cloves

1 small chopped onion

2 chopped celery stalks

1 chopped carrot

1 cup chopped red, orange, and yellow heirloom cherry tomatoes

14 ounce can sliced stewed tomatoes

6 ounce can tomato paste

.5 teaspoon crushed red pepper flakes

1 cup chopped red, orange, and yellow mini peppers

.5 cup beer {Kona Brew’s Fire Rock for example}

.33 cup steak sauce

1 tablespoon hot sauce {hotter = better}

6 slices wild boar bacon

.5 pound cubed venison

1 pound ground beef

1.25 ounce hot packet hot chili mix

1 teaspoon ground cumin

15 ounce can jalapeno black beans and 15 ounce can kidney beans

Chopped handfuls of cilantro and parsley

Salt and pepper to taste

Sour cream and cheddar cheese {garnish}

In a large pot over medium heat, use the olive oil to saute the garlic, onion, celery, and carrots.

Add the fresh and canned tomatoes and tomato paste, pepper flakes, peppers, beer, steak sauce, and hot sauce, and simmer 20 m.

Meanwhile, cook the bacon.  Remove the bacon to paper towels.  Cook the venison in the bacon drippings, stirring constantly as the venison cooks quickly.  Remove venison, again leaving juices in the pan, and cook ground beef in remaining juice.  Add chili mix and cumin.

Chop the bacon and add it, along with the venison and cooked beef, to the simmering vegetables.  Simmer another 20 m.

Stir in the beans, cilantro, and parsley.  Heat through serve with a dollop of sour cream and grated cheddar cheese.

Note:  Wild boar bacon and venison can be found at specialty butchers.

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