No, this is not your typical homemade chili with a leftover chocolate Easter bunny tossed in for extra flavor. This is a good, old-fashioned chili with home raised rabbit meat. We have been raising rabbits in our little suburban farm. Rabbit is a very tender white meat that can be used in place of chicken in any recipe.
For this chili, if you don’t want to use rabbit, feel free to replace it with ground turkey, chicken, ground beef or leave out any meat for a vegetarian version.
1lb bag of black beans
3T olive oil
2lbs rabbit (or meat of choice)
1 large onion, diced
2 zucchinis, diced
3 cloves garlic, minced
6T cocoa powder
2T chili powder
1T ground cumin
3 (28oz) cans diced tomatoes with liquid
1) Place bag of beans in a sauce pan and bring to a boil. Once boiling, drain and rinse. Place back into pan and bring to a boil. Once boiling, reduce heat and simmer for about an hour until beans are tender.
2) While beans are simmering, slow boil meat so it’s slightly cooked and you can debone the rabbit (or chicken).
3) Heat oil in large skillet, add diced onions, zucchini and garlic. Cook over medium heat until onions are clear.
4) Drain beans and rinse, place in crock pot. Debone meat, shred/dice and place over beans.
5) Add seasonings, cocoa powder and 1 can of tomatoes. Stir and simmer about 2 minutes.
6) Dump contents of skillet into crock pot, add other two cans of tomatoes. Mix everything together.
7) Cook on high for 1 hour. Simmer on low for 6-8 hours.
This produces a lot, so you will need a good sized crock pot! You can also simmer on the stove for about 2 hours if you’d prefer.
I took this to work one day and was surprised that the entire thing was gone! I hope you enjoy it as much as they all did.