Anaheim Summer Boar Chili with Avacado Cream
September 25, 2019
: enough
: easy
This flavor and nutrient-packed chili is not too heavy and perfect even on a warm summer night. It is a combination of a sweet potato vegetarian chili and a classic boar chili I make. I decided to do this version as my local farmer's market had a great selection of Anaheim and jalapeno peppers. The meat I use is a hot boar sausage prepared by Ye old Butcher Shop in Richardson Texas. If you are using non-spiced meat I suggest you add some Cyan pepper and a few diced jalapenos to turn up the heat. I like my chili thick and you can add water when you add the potatoes and thin it as desired.
Ingredients
- 1 lb Ground Hot Boar Sausage
- 4 good sized Anaheim Pepper, diced
- 2 tbs Cumin
- 8 Cloves Garlic, diced
- 4 - 6 tbs Chili Powder
- 1/3 cup Olive Oil
- 5 Stalks Celery, finely chopped
- 2 Large Sweet Potatoes, peeled and cut into 1/2 inch cubes
- 1 can (15oz) Black-Eyed Peas, drained and rinsed
- 1 can (15oz) Black Beans, drained and rinsed
- 1 can (28 oz) Diced Tomatoes
- 1 can (28 oz) Rotel Diced Tomatoes
- 1 Large Red Onion, finely chopped
- 2 Large Jalapenos, thinly sliced
- 2 tbs Sea Salt
- 2/3 cup Tomato Paste
- 3 Ripe Avocados
- 2 Limes
- 3 dollops of Sour Cream
Directions
- Step 1 Heat oil in a large pot over medium-high heat until shimmering. Add chopped vegetables and 1 tablespoon salt and cook, stirring frequently, until caramelized and golden brown, 45 minutes to 1 hour. (Reduce heat if necessary to prevent blackening.)
- Step 2 Add cumin and cook over medium-high heat, stirring, until fragrant, about 60 seconds. Add tomato paste and 1 teaspoon salt and cook, stirring, 5 minutes. Stir in tomatoes, Chili Powder, Boar Sausage and increase heat to high and bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, 30 minutes.
- Step 3 Add sweet potatoes, black beans, and black-eyed peas, stirring to combine. Return to a low simmer and cook, covered, stirring occasionally, until potatoes are tender, about 2 hours. Serve with a sprinkle of cheese and a couple of scopes of avocado cream.
- Step 4 For the Avacado Cream, mash the avocados in a mixing bowl with a fork and squeeze in 3 lime halves. Fold in 1 finely diced jalapeno and 3 dollops of sour cream. Season with a couple of pinches of salt and chili powder.
