Rabbit Chili

Name: Rabbit Chili
Yield: Serves 8
Cuisine: United States
Ingredients: 16 triangles cooked polenta; 1 cup beer; 5 cups chicken stock; 2 smoked dried chilies, stemmed, seeded; 2 bay leaves; 2 tablespoons ground cumin; 1 tablespoon oregano leaves; 1 teaspoon fresh thyme leaves, chopped; 1 teaspoon cayenne pepper; 2 large onions, finely chopped; 1 lime, juiced; ½ cup garlic puree; ¼ cup ham or bacon fat, finely chopped; ¼ cup heavy cream; salt; 2 rabbits, cut up; 8 cloves garlic, finely chopped; 4 tablespoons olive oil; ½ cup ancho chili puree

Preparation info

Serves
8

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

The chili in this recipe is not very hot, although you can make it hotter by adding more cayenne or putting a smoked chili (chipotle) in with the rabbit while it is cooking. I have made the accent sauce very hot.

Ingredients

2 rabbits, cut up
½ cup ancho chili puree
salt

Americas
United States
Main course
Spicy

Method

Heat the oven to 375°F.

Rub the rabbit pieces with the ancho chili puree and sprinkle with salt. Put the bacon or ham fat in a 6-quart casserole just large enough to hold the rabbit and the liquid. Add the onions and garlic and put in the rabbit pieces. Put the pot in the oven and cook uncovered for 30 minutes.

Remove the casserole and put it on the stove. Add the bay leaves, cu