This week's recipe care of Field and Stream Magazine:
WILD BOAR CHILI BEANS
5 tablespoons extra virgin olive oil
1 red onion, minced
1 clove garlic, minced
2 lbs. ground wild boar sausage
3 bell peppers, chopped
3 cups crushed tomatoes
3 cups kidney beans, cooked
1/2 cup tomato paste
pinch red pepper flakes
salt and pepper to taste
In a large pot, heat olive oil over medium-high heat. Add onions and sautÂ¿Â¿ until caramelized. Add garlic and sautÂ¿Â¿ about 1 minute. Remove from pan into bowl and set aside. Return pan to heat and add 1 tablespoon olive oil. SautÂ¿Â¿ bell peppers until tender. Remove from pan and add to bowl of onions. Return pan to heat and add boar sausage, sautÂ¿Â¿ until brown. Add onion mixture, and remaining ingredients. Lower heat to simmer.
You may need to add water to fully submerge the mixture in liquid. Let simmer for about 1 hour on low. Serve with a homemade skillet corn bread and you've got a meal to remember.