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  • Topic: Geronimos Last Stand Chili

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    • August 25, 2010 3:43 PM EDT
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      This isn't actually my recipe, but I made it and it was awesome. They had some other good wild game recipes at

      I didn't actually use the boar, and just put in some extra elk--tasted great to me.

      -2 cups water

      • 1/2 cup dried pinto beans, soaked overnight and then drained

      • 1 tablespoon bacon drippings

      • 1 sliced onion

      • 1/2 green bell pepper, cored, seeded, and chopped

      • 1 minced garlic clove

      • 1 pound wild-boar meat, cut into 1/2-inch cubes

      • 1/2 pound elk stew meat, cut into 1/2-inch cubes

      • 16 ounces canned whole tomatoes, drained

      • 2 tablespoons chili powder

      • 1 diced green chile

      • 1 teaspoon dried oregano

      • 2 teaspoons cumin

      • 1/3 cup dry red wine

      • 2 tablespoons prepared tortilla flour, mixed with water to form a paste

      • Salt and pepper to taste

      Combine the water and beans in a medium saucepan and bring to boil over medium high heat. Reduce the heat and simmer until tender, about 60 minutes. Heat the bacon drippings in a large skillet. Add the onion, green pepper, and garlic. Saute until all is tender. Transfer to a Dutch oven and set aside. Add the boar and elk meat to the skillet and brown well. Stir into vegetables in Dutch oven. Add the beans and their liquid along with the tomatoes and seasonings. Mix well, cover, and simmer for about 60 minutes. Add the wine and cook, uncovered, for another 30 minutes or so. Season with salt and pepper. If the mixture is too thin, stir in some of the tortilla flour paste to thicken

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