Haven's Wild Boar Chili

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This signature dish from Haven sure is hearty - and available year-round! The lean cut allows for more intense flavors. The aromas take you back to an era of chuck wagons in old-time Texas...supremely meaty!


  • 3 Tbsp vegetable oil
  • 3 cloves garlic, shaved
  • 1 cup finely diced yellow onion
  • 2 Lb. Wild boar, ¼”-½” cubes
  • ¼ cup Creole Meat Seasoning
  • 2 Tbsp. Chili powder
  • ¾ Tbsp. Cumin
  • ¼ cup tomato paste
  • 2 cups diced tomato, skinned & seeded
  • 2½ cups water
  • 3 Tbsp. Maseca (corn flour)
  • 2 Tbsp. Water
  • ½ cup crème fraiche
  • 1 cup shredded pepper jack cheese
  • 2 Tbsp. Minced onions and cilantro

Recipe Info

  1. Heat oil over medium heat in a large sauce pot. Add garlic and onions, sweat for 2-3 minutes until tender. Increase heat to high & add wild boar; brown. Add seasoning and tomato paste, continue to cook for 1-2 minutes more to caramelize tomato paste. Add diced tomatoes and water, bring to a boil & simmer for 1½-2 hours or until the boar is tender.

  1. In a separate bowl combine masa and water into a paste, whisk into simmering chili to thicken. Adjust seasoning as necessary. Serve with crème fraiche, pepper jack cheese, minced onions and cilantro.

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