Wild Rabbit Chili
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This recipe is a result of a hunting trip to the eastern part of San Diego County during the opening week of rabbit season in California.
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Wild Rabbit Chili
Course: DinnerCuisine: American4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
2 lbs 2 ground rabbit meat, approximately 3 rabbits deboned
2 large 2 onions, diced
4 4 garlic cloves, minced
1 large 1 bell pepper, diced
3 cans 3 pinto beans or 5 cups of homecooked pinto beans
2 cans 2 diced tomatoes or 7 tomatoes, skinned and roughly chopped
4 small 4 cans of tomato sauce
1/2 cup 1/2 chili powder
1 tsp 1 ground black pepper
1 Tbsp 1 garlic powder
salt to taste
Preparation
- In a large pot on medium heat, add the onions, garlic, and bell pepper. Cook for 5 minutes.
- Add the ground rabbit meat and cook until it’s brown. (if using the fresh chopped tomatoes then add them with the meat to cook before adding the remaining ingredients.)
- Add the pinto beans, diced tomatoes, tomato sauce, chili powder, ground black pepper, garlic powder, and salt to taste.
- Mix the ingredients and simmer on low heat for 15 – 20 minutes.
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This is a great recipe and I highly recommend it to anyone who loves chili.
If you like this recipe then check back next week for some awesome fresh fish recipes from North Dakota, Wyoming, and Montana.
Made this this weekend and it was DELICIOUS! Thanks for sharing the recipie. I don’t have a meat grinder, so I cut the meat up into very small pieces and it turned out great.
Perfect! Glad I read your comment because I also don’t have a grinder. Can’t wait to try this!