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. feral pig
Thank goodness they taste
better than they look!


Serves 6
Serves 60
Serves 120
  • ground wild hog
  • smoked sausage
  • Rotel tomatoes & green chilies
  • diced stewed tomatoes
  • tomato sauce
  • onion
  • bell pepper
  • minced garlic
  • green onion tops
  • parsley
  • Worcestershire sauce
  • chili powder
  • cajun seasoning mix (homemade,

  • hachere's or Zatarain's)
2 lb
0.5 lb
1 can (10 oz)
1 can (14 oz)
2 cans (8 oz)
1 chopped
0.5 chopped
1 tbs
0.5 bunch chopped
0.25 bunch chopped
1 oz
2.5 tbs
0.5 tbs
20 lb
5 lb
10 cans (10 oz)
10 cans (14 oz)
20 cans (8 oz)
10 chopped
5 chopped
10 tbs
5 bunch chopped
2.5 bunch chopped
10 oz
25 tbs
5 tbs
40 lb
10 lb
20 can (10 oz)
20 can (14 oz)
40 cans (8 oz)
20 chopped
10 chopped
20 tbs
10 bunch chopped
5 bunch chopped
20 oz
50 tbs
10 tbs
chili cooking crew The crew cooking chili in the steam kettle in the Food Science teaching lab.

Browning meat: 

  • 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 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 burning.
  • Towards the end, taste and add more cajun seasoning mix (homemade, 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. 
Add the garnish: 
  • When almost done, add the chopped green onion tops and parsley.
  • 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.
©David Wm. Reed