This Wild Hog Chili is a hearty and flavorful dish that's perfect for warming up on chilly evenings or for feeding a crowd during game day gatherings. Made with ground wild hog, this chili offers robust flavors that go wonderfully with the rich spices and earthy beans. The recipe incorporates a spicy pork rub, San Marzano tomatoes, and a variety of chili powders, creating a deep, complex flavor profile.
Wild Hog Chili
I know – wild hog is a little niche for most of you, but this recipe is such a bop I couldn't NOT post it. If you aren't a hunter or don't have any hunters in your life, you can sub in ground beef or ground pork for this recipe, so don't let the title drive you away. This one is SO solid.
I'm also breaking news today on a brand new product that we're about to be able to offer in limited quantities to all of you that's going to really level up your game. Soon, you'll be able to pick up a jar of our brand new, hot-off-the-shelf OWYD Spicy Pork Rub, and it takes this whole pot of chili up several flavor notches. There's nothing to click quite yet, but as soon as it is ready I'll be updating this post accordingly and shouting it from the rooftops.
In the meantime, you can sub in your favorite pork rub, if you have one, or use a combo of S&P plus onion and garlic powder. It won't be the same, but it'll still be delicious.
Why You'll Love This Recipe
- Rich, Gamey Flavor: Ground wild hog provides a unique taste that's more intense than traditional beef or farm-raised pork.
- Hearty and Filling: Packed with beans and meat, it’s a complete meal that’s both satisfying and nourishing.
- Customizable Heat Levels: Adjust the amount of chili and guajillo pepper powders to suit your spice preference.
- Perfect for Large Gatherings: Easy to make in large batches, it’s ideal for potlucks and family dinners.
Try my Over The Top Chili here!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Ground Wild Hog
- OWYD Spicy Pork Rub
- Diced Onion
- Minced Fresh Garlic
- Cento San Marzano Tomatoes
- Water
- Onion Powder
- Chili Powder
- Guajillo Pepper Powder
- Drained Black Beans
- Shredded Cheddar Cheese
- Sour Cream
- Diced White Onion
- Sliced Jalapeno Peppers
Serve with our Jalapeno Cheddar Cornbread Muffins!
How To Make This Recipe
Wondering what you're getting yourself into when you make this dish? Here's a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you're cooking.
- Brown the Meat: In a large Dutch oven on medium-high heat, cook the ground wild hog with the spicy pork rub until browned. Break the meat into small chunks with a spatula or meat masher.
- Sauté Vegetables: Add diced onion to the pot and cook until soft. Include minced garlic in the last minute of sautéing to prevent burning.
- Add Liquids and Spices: Stir in the San Marzano tomatoes, water, onion powder, chili powder, and guajillo pepper powder. Mix well.
- Simmer: Reduce heat to low and let the chili simmer gently for 30-45 minutes to blend the flavors.
- Add Beans: Incorporate black beans into the chili during the last 20 minutes of cooking to warm through without becoming mushy.
- Garnish and Serve: Dish up the hot chili and add shredded cheddar cheese, sour cream, diced white onion, and jalapeno slices as garnishes.
Drizzle on some Cilantro Lime Crema!
Recipe FAQ
Yes, regular ground pork can substitute for wild hog, though the flavor will be more mild.
Keep the chili in the refrigerator for up to 4 days or freeze it for up to 3 months. Reheat on the stove or in a microwave.
Absolutely! After browning the meat and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 6-8 hours.
Serve with our Over The Top No Bean Chili!
Serve This With…
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Wild Hog Chili#
Ingredients#
- 1 pound ground wild hog
- 1 ½ teaspoons OWYD Spicy Pork Rub *see notes*
- ½ cup onion diced
- 3 cloves fresh garlic minced
- 28 ounces Cento San Marzano tomatoes
- 2 cups water
- 1 teaspoon onion powder
- 2 tablespoons chili powder
- 1 tablespoon guajillo pepper powder
- 15.5 ounce black beans drained
Garnish#
- 2 cups cheddar cheese shredded
- ½ cup sour cream
- ½ cup white onion diced
- 2 jalapeno peppers sliced
Instructions#
- Preheat a large Dutch Oven over medium-high heat on the stovetop. Add the ground hog and the spicy pork rub.
- Mash with a meat masher or spatula to brown while it is cooking. Add in the minced onion while the meat is browning. Add the chopped garlic during the last minute of sauteing the meat.
- Add the tomatoes, water, onion powder, and chili powders to the pot.
- Bring to a low simmer and let cook for 30-45 minutes.
- Add the black beans during the last 20 minutes of cooking.
- Garnish with your favorite fixings and enjoy hot!