Hearty Kosher Beef and Bean Chili (Wild Boar Style)

By /
Jump to Recipe Print Recipe

I’ve always been fascinated by traditional wild game recipes, but adapting them for a kosher kitchen means getting creative with ingredients. This beef chili captures all the robust, earthy flavors of wild boar chili without compromising on kashrut. The secret is using a combination of chuck roast and short ribs, which gives you that deep, gamey richness that makes wild boar so appealing.

The inspiration came from a camping trip years ago where friends made wild boar chili over an open fire. I couldn’t eat it, but the smell was incredible. That smoky, complex aroma stuck with me, and I spent months experimenting to recreate those flavors with kosher ingredients. What I discovered is that the right blend of spices and cooking technique matters more than the specific meat you use.

Getting That Wild Game Flavor Without the Game

This version relies on a generous amount of smoked paprika, chipotle peppers in adobo, and a long, slow simmer to build those deep flavors. I brown the meat in batches to get proper caramelization, then let everything cook low and slow for about two hours. The beans get added partway through so they don’t turn to mush. Don’t skip the coffee – just a quarter cup adds an incredible depth without making the chili taste like coffee.

The Secret Ingredients That Make This Chili Special

It’s perfect for cold weather entertaining or Shabbat meals when you want something that can simmer away without much attention. Serve it with cornbread, over baked potatoes, or with a dollop of sour cream and fresh cilantro. The chili actually tastes better the next day, so make a big batch.

Hearty Kosher Beef and Bean Chili (Wild Boar Style) - American recipe
I've always been fascinated by traditional wild game recipes, but adapting them for a kosher kitchen means getting creative with ingredients. This beef chili captures all the robust, earthy flavors of wild boar chili without compromising on kashrut. The secret is using a combination of chuck roast and short ribs, which gives you that deep, gamey richness that makes wild boar so appealing. The inspiration came from a camping trip years ago where friends made wild boar chili over an open fire. I couldn't eat it, but the smell was incredible. That smoky, complex aroma stuck with me, and I spent months experimenting to recreate those flavors with kosher ingredients. What I discovered is that the right blend of spices and cooking technique matters more than the specific meat you use. This version relies on a generous amount of smoked paprika, chipotle peppers in adobo, and a long, slow simmer to build those deep flavors. I brown the meat in batches to get proper caramelization, then let everything cook low and slow for about two hours. The beans get added partway through so they don't turn to mush. Don't skip the coffee - just a quarter cup adds an incredible depth without making the chili taste like coffee. It's perfect for cold weather entertaining or Shabbat meals when you want something that can simmer away without much attention. Serve it with cornbread, over baked potatoes, or with a dollop of sour cream and fresh cilantro. The chili actually tastes better the next day, so make a big batch.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 2 lbs chuck roast cut into 1-inch cubes
  • 1 lb beef short ribs cut into 2-inch pieces
  • 3 tbsp vegetable oil
  • 1 large yellow onion diced
  • 1 large red bell pepper diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp ground coriander
  • 2 chipotle peppers in adobo minced, plus 1 tbsp sauce
  • 1 28-oz can crushed tomatoes
  • 3 cups beef broth
  • 1/4 cup strong black coffee
  • 2 tbsp brown sugar
  • 2 15-oz cans kidney beans drained and rinsed
  • 1 15-oz can black beans drained and rinsed
  • 2 tsp kosher salt or to taste
  • 1/2 tsp black pepper
  • 2 tbsp fresh lime juice

Method
 

  1. Pat the beef cubes and short rib pieces completely dry with paper towels. Season generously with salt and pepper.
  2. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, brown the meat on all sides, about 6-8 minutes per batch. Transfer browned meat to a plate.
  3. Reduce heat to medium. In the same pot, add diced onion and red pepper. Cook, stirring occasionally, until softened, about 6 minutes.
  4. Add minced garlic, tomato paste, chili powder, smoked paprika, cumin, oregano, and coriander. Cook, stirring constantly, until fragrant, about 1 minute.
  5. Stir in the minced chipotle peppers and adobo sauce. Add the crushed tomatoes, scraping up any browned bits from the bottom of the pot.
  6. Return the browned meat to the pot along with any accumulated juices. Add beef broth, coffee, and brown sugar. Bring to a simmer.
  7. Reduce heat to low, cover partially, and simmer for 1 hour and 15 minutes, stirring occasionally.
  8. Add the kidney beans and black beans. Continue simmering, uncovered, for another 30-45 minutes until the meat is very tender and the chili has thickened.
  9. Remove the short rib bones if desired. Taste and adjust seasoning with salt, pepper, and lime juice. Let rest for 10 minutes before serving.

Notes

This chili tastes even better the next day. Store covered in the refrigerator for up to 4 days or freeze for up to 3 months. The short rib bones can be left in for extra richness or removed before serving. Adjust the chipotle peppers based on your heat preference - start with one pepper and add more to taste.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 890mg 39%
Dietary Fiber 12g 43%
Total Sugars 8g
Protein 38g 76%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top