White Rabbit Chili

This recipe is a combination of several white chili recipes found online and on you tube. I've made a few changes, and added a couple of new ingredients. I like beer in my chili, I also used Anaheim peppers in addition to the canned green chiles. The next time I make this I'll leave the canned chiles out, I don't think they add anything to the dish. You can make this recipe with chicken stock as well, I really think that the rabbit stock makes it though. Besides, what else are you going to do with a Jackrabbit rib cage? If you make this recipe let me know what you think.

INGREDIENTS

1 lb. Deboned Rabitt Meat. (I used a Jackrabbit front shoulder, and 2 Cottontails.)

3 Anaheim Peppers

2 Jalapeno Peppers

1 Can Diced Green Chiles

3-5 Cups Rabbit Stock

1 Medium Yellow Onion

13 oz. of Beer (I used Newcastle, but anything will work.)

2 Cloves of Garlic

2 tsp Cumin

2 tsp Cayenne

2 tsp Dried Oregano

3 Cans Great Northern Beans drained (1 can mashed, 2 cans whole)

Two Rabbits and a Hare

Deboned meat

Making the stock. Brown the bones, kidneys and liver.

Add the mirepoix

Cover with water, boil and simmer for two to three hours, salt to taste

Mise en place

Sweat the onion

Add the chiles and jalapenos, sweat

Brown the meat

Deglaze with the beer, scrape the bottom

Add the seasonings

Add the mashed beans

Add everything else

Bring to a boil and simmer for an hour or two, depending on how thick you like it, check the season, add salt to taste

Serve with pickled jaapenos, cheese and corn bread

North American Hare (Jackrabbit) Chili.

Ingredients

• 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

Instructions

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?