Wednesday, February 11, 2015

North American Hare (Jackrabbit) Chili.

  • 2 ounces died ancho chiles (4 to 6) stems and seeds removed and flesh torn into 1-inch pieces
  • 2 cups rabbit stock
  • 1 (28-ounce) can whole peeled tomatoes
  • ¾ cup crushed corn tortilla chips
  • ¼ cup canned chipotle chilis in adobo sauce plus 2 teaspoons adobo sauce 
  • 2 tablespoons Vegetable oil
  • 2 pounds ground rabbit, I used 1 cottontail, and 1 jackrabbit
  • salt and pepper
  • 2 pounds onion, chopped fine 
  • 2 jalapeno chilis, stemmed, seeds reserved, and minced 
  • 6 cloves garlic
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 2 teaspoons ground coriander
  • 2 teaspoons sugar
  • 1 teaspoon cayenne pepper
  • 1½ cups beer
  • 3 (15-ounce) cans pinto beans, rinsed
  1. Combine ancho chiles and 1½ cup water in a medium microwave-safe bowl and microwave until softened, about 2½ to 3 minutes. Drain and discard liquid.
  2. Place ancho chiles, tomatoes and their juice, remaining 2 cups water, tortilla chips, and chipotle in adobo sauce in a blender and process until smooth, about 1 minute. Set aside.
  3. Heat 2 teaspoons oil in a Dutch oven until oil starts to smoke. Add ground meat, 1 teaspoon salt, and pepper and cook until well-browned, breaking into pieces with spoon, 10 to 15 minutes. Drain meat in a colander and set aside.
  4. Heat remaining 4 teaspoons oil in Dutch oven and add onions and jalapenos with seeds. Cook for approximately 5 minutes, until onion is nicely browned. Stir in garlic, cumin, chili powder, oregano, coriander, sugar, and cayenne and cook until fragrant, about 30 seconds.
  5. Pour in beer and bring to a simmer. Add in beans, ancho-tomato mixture, and meat and return to a simmer. Cover and reduce heat to low. Cook 50 to 60 minutes, stirring occasionally.

I think this recipe could stand to be a lot spicier. I also used only one large jalapeno with the seeds removed. I made this for my family so I wanted to keep the spice down. 

1 Jackrabbit, and 1 cottontail.

De-bone the rabbits.

Put all the meat through a grinder. If you have your Grandpa's old one, use it.

Put all the bones in a pot, let simmer while you put everything else together, about an hour.

All the ingredients ready to go.

Put the dried chiles in 1.5 cups of water, and microwave for 3 minutes. Drain water.

The rabbit stock. You can use water if you want. I prefer the stock, more flavor.

Chiles, tomatoes and their juice, 2 cups stock, tortilla chips, and chipolte blended a minute until smooth.

Brown meat with salt and pepper.

Browned meat.

Simmer onions, and jalapenos.

Add the spices, and brown.

Add the beer. I used a Newcastle.

Add beans.

Add the tomatoe chile mixture.

Add the meat.

Bring to a boil, and simmer for an hour.

A good day for chili making.

What to do with left-over beer?

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