Free Online Recipes from a Los Angeles Interior Designer

I rang in the New Year in the Wasatch Mountains of Utah. Snow accumulated on the ground at a delightful rate and my skis spent very little time in their locker.

Mountains of powder, forests of snow-weighted pine and fields of dancing Aspen were irresistible. Following a full morning of competition between my limited abilities and the mountains timeless aptitudes I was hungry.

Stein Eriksen Lodge’s Chef Zane Holmquist’s “Wild Game Chili” became my favorite and it’s my pleasure to pass along this wonderful winter recipe.

Stein Eriksen Lodge
Wild Game Chili
(makes two gallons)

1/4 cup olive oil
2 pounds buffalo, diced in 3/4″ cubes
2 pounds elk or venison, diced in 3/4″ cubes
2 pounds wild boar or pork, diced in 3/4″ cubes
2 pounds onions (4-5) medium diced
6 cloves garlic, chopped
4 tablespoons kosher salt
2 tablespoons black pepper
1/2 cup pasilla chile powder
1/2 cup New Mexican chili powder
2 cups coffee, brewed
2 bay leaves
36 ounces tomato juice
6 12-ounce cans diced tomatoes
4 1/2 cups beef stock or three 12-ounce cans of beer
1/2 gallon water

Mix all dry spices together and use half the mixture to season the meat.

Heat the oil in pan (it can’t get hot enough). Brown meat for 10-15 minutes in the pan. Add onions, garlic and saute’ for 3-4 minutes. Add coffee, tomato juice, bay leaves, diced tomatoes, remainder of spice mixture, stock or beer, and water.

Simmer for 2-3 hours, until the meat is tender. You may have to adjust the consistency with more stock or beer and check the seasonings. Garnish with sour cream and green onion before serving.

Enjoy with a great red wine like 2003 Rejadarada Novellum from the Toro region of Central Spain. It is a full body packed with spice and dark fruit specifically clove, anize and dried plums. It is rich and tannic with a finish that lingers.