Mountain Lion Chili
Mountain Lion Recipe
1Setup & Prepare
Cultural Context
This hearty chili represents the practical cooking of Western hunting camps and ranch kitchens, where mountain lion was transformed into satisfying, stick-to-your-ribs meals that could feed large groups. The technique treats the meat like ground beef, allowing the complex spice blend to complement rather than compete with the meat's natural flavors.
2Ingredients
Shopping List
3Cooking Instructions
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Meat Browning: Brown ground mountain lion in large Dutch oven over medium-high heat, breaking up clumps. Cook until no pink remains, about 10 minutes.
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Vegetable Base: Add onions and bell peppers to meat. Cook until softened, about 8 minutes. Add garlic and cook 1 minute more.
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Spice Blooming: Add chili powder, cumin, paprika, oregano, and cayenne. Cook, stirring constantly, for 1 minute to release oils.
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Liquid Addition: Add tomatoes, beans, stock, tomato paste, and brown sugar. Stir well to combine.
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Seasoning: Add salt and pepper, then bring to boil.
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Simmering: Reduce heat to low and simmer partially covered for 2-2.5 hours, stirring occasionally. Add water if chili becomes too thick.
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Final Seasoning: Taste and adjust spices, salt, and pepper as needed.
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Service: Serve hot with desired toppings and cornbread on the side.
4Chef's Notes & Pairings
Chef's Notes
- The long simmer develops complex flavors - don't rush this step
- Adjust heat level with cayenne pepper to taste
- Chili improves after a day as flavors meld
Wine Pairing
A bold Zinfandel or spicy beer provides the right intensity to match the chili's robust flavors.
Nutrition Facts
Per serving: 385 calories, 35g protein, 12g fat, 32g carbohydrates. Hearty, protein-packed comfort food.
