Whole Wild Hog Chili
Late last century, in the mid 1990's, the Department
wanted to have a fall feast just for kicks. They had always heard
me talk about how good wild hog chili was. So they asked me to cook
a batch of wild hog chili to feed everyone in the building. I said
sure, as long as I was successful in procuring a wild hog at the hunting
club ("procuring" is a politically correct way of saying "if one ended
up in my cross-hairs"). Otherwise, we would have to use beef, I said.
|Well sure enough, I procured a 250 pound wild
boar (only click on link if you want to see a dead hog hanging on the
skinning rack) the week before the date set for the chili cook. The
hog yielded about 40-50 pounds of ground meat, and it all went in one pot.
I modified the Camp Chili recipe to feed the masses and the recipe appears
below. Of course I have not been successful in procuring a wild hog
in every succeeding year, and on those "hogless" years we have used beef
to cook the chili.
Thank goodness they taste
better than they look!
ground wild hog
Rotel tomatoes & green chilies
diced stewed tomatoes
green onion tops
cajun seasoning mix (homemade,
hachere's or Zatarain's)
1 can (10 oz)
1 can (14 oz)
2 cans (8 oz)
0.5 bunch chopped
0.25 bunch chopped
10 cans (10 oz)
10 cans (14 oz)
20 cans (8 oz)
5 bunch chopped
2.5 bunch chopped
20 can (10 oz)
20 can (14 oz)
40 cans (8 oz)
10 bunch chopped
5 bunch chopped
||The crew cooking chili in the steam kettle
in the Food Science teaching lab.
The chili is cooked in a large steam kettle in the
Food Science Lab. That steam kettle can bring that big old pot of
meat to a boil in about 5 minutes.
Heat the meat until brown, stirring constantly.
Add the garnish:
Add all ingredients, except the green onion tops
and parsley, and stir well.
Simmer for about 2 hours, or until the meat is tender.
Stir as needed to keep the chili from sticking and
Towards the end, taste and add more cajun seasoning
Chachere's or Zatarain's) and chili powder if needed.
Let the chili set on low heat for about 1/2 hour,
then skim off grease.
When almost done, add the chopped green onion tops
Due to a variety of individual's tastes, the chili
was served straight or on crackers, fritos, tortilla chips, tamales or
rice, and cheese, diced fresh onion and hot sauce was available for toppings.