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“I made this recipe when I was trying to think of what to do with the bony shoulder cut of the young wild boar we had. After some searching on the internet, I decided to make a chili from it. It works better than just normal pork as it is leaner and the flavour is different than domestic pork. I think that this recipe would work with an older boar as well. For the chili powder, I very highly recommend using this recipe I usually make a big batch of it and store in a large empty spice container so I have it on hand. It is quick to make, and it gives you a better flavour than the commercial ones and you can control the salt levels easier. If you have some excess fat, you can cut down on the oil by frying the fat pieces and frying the onions and garlic in that. Just be sure to remove the fat pieces before adding the meat. We serve this over white rice, but you could have it by itself or whatever you usually have chili with.”
1hr 10mins

Ingredients Nutrition

  • 1 tablespoon vegetable oil (any oil that has neutral flavour)
  • 1 medium sized onion (diced)
  • 2 garlic cloves
  • 400 g wild boar, visible fat cut away (chopped into very small pieces, about 1 cm or 1/3 of an inch big)
  • 1 dried chili (finely chopped)
  • 800 g crushed tomatoes
  • 410 g kidney beans, rinsed and drained (the weight listed is before draining)
  • 70 g tomato paste
  • 100 ml water
  • 2 tablespoons chili powder
  • salt


  1. In a large pot, heat oil on medium high heat.
  2. Add onions and garlic, cook until onions are clarified, being careful not to burn the garlic.
  3. Add the wild boar meat and chili pepper and brown the meat.
  4. Add the chili pepper, tomatoes, beans, tomato paste, water, chili powder and a pinch of salt and stir and bring to a boil.
  5. Turn down to a simmer, stirring occasionally, cooking for 45 minutes to an hour.
  6. Taste and add more salt if necessary. Serve.

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