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

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

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