On August 16 we welcomed a warehouse full of hungry Miner fans for our Chilli Cook-Off to benefit the Boys and Girls Club of Saint Helena and Calistoga. Thank you to all of our guests and chefs for making this event such a success!
The Wild Boar Chilli Blanco featured here is from our first place winner, Angela Rosenquist. Congratulations, Angela! This chilli is the perfect accompaniment to the crisp, cool Autumn nights ahead. Add a plentiful amount of Miner wine to amp up the flavor and this dish is a real stunner!
2 pounds wild boar marinated overnight in 2011 Miner Syrah, then cooked on grill at 325˚F until internal temp reaches 165˚F and then shredded
1 cup red onions diced
1 cup cannellini beans whole
1/4 cup bacon fat
2 tbsp jalapeno powder
1 whole jalapeno (diced)
Pinch kosher salt
Pinch freshly ground black pepper
1/4 cup Miner Rosato
1/4 cup Miner Wild Yeast Chardonnay
1 tbsp fresh Mexican oregano
1/2 cup low-sodium chicken stock
1 cup garbanzo beans (drained and blended)
Handful crushed tortilla chips
8-12 tomatillos (fire-roasted over an open flame then peeled)
1/4 cup green chilies
Pinch dried coriander
Pinch ground cumin
1 tsp garlic chili paste
Heat pot to medium heat, mix all ingredients and stir occasionally. Should heat up to be ready to serve within 20 minutes.
Serve and top chili with fresh cilantro, small dollop of crème fraiche, fresh lime wedge, sprinkle of cotija cheese.