Campo Wild Boar Chili

Campo Wild Boar Chili

Looking for a delicious way to keep warm this autumn? Take the Taste of Mammoth home with you and enjoy alpine cuisine with your friends!

 

Campo Wild Boar Chili

Prep Time: 90 Minutes

Yield: 18 servings

What you'll need:

  • 4 lbs wild boar leg ground
  • 2 lbs pork shoulder ground
  • 2 carrots peeled 
  • 3 onions
  • ½ head of celery
  • 6 cloves garlic
  • 16 oz canned tomato
  • 1 can chipotle chile in adobo
  • 2 tbsp ancho chile powder
  • 4 cups chicken stock
  • 1 tsp cayenne chile powder
  • 6 oz pinto bean
  • 6 oz kidney beans
  • Salt and pepper to taste

 

How to prepare the Wild Boar Chili:

1.Take your carrots, onions, celery, and garlic, and puree in a blender

2.Add the pureed mixture to your stock pot and cook out all the water

3.Add your ground meats into the stock pot, stirring frequently to avoid large clumps

4.Puree in a blender the canned tomato and add to the pot

5.Add enough chicken stock to find your desired consistency

6.Add the pinto and kidney beans

7.Season the mixture with Ancho Powder and Cayenne pepper

8.Puree the chipotles in adobo and add to the mixture

9.Finally season with Salt and pepper

 

Avocado Lime Crema

What you'll need:

  • 4 avocados
  • 4 limes
  • 1 bunch cilantro
  • ½ cup heavy cream
  • Salt and pepper

 

How to prepare the Avocado Lime Crema

1.In a blender combine the Avocados, Lime juice, cilantro, and heavy cream. If the mixture needs more cream to help move the blades feel free to add more for your desired consistency.

2.Season with salt and pepper.

3.Enjoy your Hard work!

 

 

 

Levy Restaurants at Mammoth MountainChef Marc Photo 2012

Executive Chef Marc A. Mora is the man behind the culinary revolution at Mammoth Mountain this season. Mora believes in creating exceptional experiences for each guest at every turn, and he has developed a careful eye for fresh preparation and healthy eating through his upbringing amid the bounty of California's produce. He was raised in Southern California, studied and perfected his craft in Los Angeles, and now you'll find his inspired new menus at all of the Mammoth dining properties.

 

 



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