Print Recipe

Cold Spring Tavern Wild Game Black Bean Chili



  • 24 ounces dry black beans
  • 40 ounces meat (venison, buffalo, rabbit are recommended), chopped or ground as desired
  • 24 ounces fresh pasilla chiles
  • 24 ounces onions
  • 12 ounces diced tomatoes
  • 3 ounces chili powder
  • 2 ounces cumin seed
  • Salt and pepper to taste
  • Water


  1. Cook the beans in water according to package directions. This will dictate the basic amount of water to use. Feel free to add water to yield your preferred chili consistency.
  2. In a frying pan, sauté the meat until browned; reserve; sauté the onions and chilies until the onions are transparent (use a little canola oil if fat from meat is insufficient).
  3. Combine the beans, meat, onions and chili; add tomatoes.
  4. Add seasonings and salt and pepper to taste.
  5. Simmer for one hour.

Yield: 1.1 gallons

Suggested Serving: Ladle into a large bowl and top with a dollop of sour cream and a sprinkling of chopped jalapenos. It's great with a crusty French or sourdough bread.

Source: Cold Spring Tavern, Santa Barbara, California


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