Whole Wild Hog Chili

http://generalhorticulture.tamu.edu/prof/Recipes/HogChili/hogchili.html

Late last century, in the mid 1990's, the Department wanted to have a fall feast just for kicks.  They had always heard me talk about how good wild hog chili was.  So they asked me to cook a batch of wild hog chili to feed everyone in the building.  I said sure, as long as I was successful in procuring a wild hog at the hunting club ("procuring" is a politically correct way of saying "if one ended up in my cross-hairs").  Otherwise, we would have to use beef, I said.  

Well sure enough, I procured a 250 pound wild boar (only click on link if you want to see a dead hog hanging on the skinning rack) the week before the date set for the chili cook.  The hog yielded about 40-50 pounds of ground meat, and it all went in one pot.  I modified the Camp Chili recipe to feed the masses and the recipe appears below.  Of course I have not been successful in procuring a wild hog in every succeeding year, and on those "hogless" years we have used beef  to cook the chili. 

Serves 120 

Ingredients

40 lb ground wild hog 
10 lb smoked sausage 
20 can (10 oz) Rotel tomatoes & green chilies 
20 can (14 oz) diced stewed tomatoes 
40 cans (8 oz)tomato sauce 
20 chopped onion 
10 chopped bell pepper 
20 tbs minced garlic 
10 bunch chopped green onion tops 
5 bunch chopped parsley 
20 oz Worcestershire sauce 
50 tbs chili powder 
10 tbs cajun seasoning mix (homemade, hachere's or Zatarain's)

Browning meat:  

The chili is cooked in a large steam kettle in the Food Science Lab.  That steam kettle can bring that big old pot of meat to a boil in about 5 minutes. 
Heat the meat until brown, stirring constantly. 

Simmer: 
Add all ingredients, except the green onion tops and parsley, and stir well. 
Simmer for about 2 hours, or until the meat is tender.  
Stir as needed to keep the chili from sticking and burning. 
Towards the end, taste and add more cajun seasoning mix (homemade, Chachere's or Zatarain's) and chili powder if needed. 
Let the chili set on low heat for about 1/2 hour, then skim off grease.  

Add the garnish:  
When almost done, add the chopped green onion tops and parsley. 

Serving: 
Due to a variety of individual's tastes, the chili was served straight or on crackers, fritos, tortilla chips, tamales or rice, and cheese, diced fresh onion and hot sauce was available for toppings.