---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ROAST BOAR AND BLACK BEAN CHILI
  Categories: Main dish, Chili
       Yield: 1 servings
  
     1/4 c  Bacon drippings
       2    Garlic cloves, crushed
       3 T  Chili powder
     1/8 t  Ground cumin seeds
     1/4 t  Black pepper
       4 lb Saddle of wild boar (OR loin
            -pork with bone in)
       1 lb Black turtle beans
       2 T  Olive oil
     1/2 c  Diced salt pork
       2    Onions, chopped
       3    Cloves garlic, minced
       1    Jalapeno pepper, seeded,
            -deveined and minced
       1 c  Cooked, smoked ham, diced (
            -cup = 5 oz)
       2 c  Beef broth
       1    Bay leaf
       1 t  Chopped fresh oregano (or
            -half that if dried)
       1 t  Red wine vinegar
       2 T  Dark rum
       4    Scallions, thinly sliced
       2    Eggs, hard cooked, sieved
  
   In a medium bowl, combine the bacon drippings with the crushed
   garlic, two tablespoons of the chili powder, the cumin, and freshly
   ground pepper.  Spread over the wild boar and let stand while
   preparing the beans.
   
   In a large pot, cover the beans with cold water.  Heat to boiling and
   boil for two minutes.  Turn off the heat and let stand  one hour.
   Drain.  Wipe out the pot and return beans, cover with cold water and
   heat to boiling.  Reduce heat and simmer for 30 minutes.  Drain.
   
   Preheat the oven to 325 degrees.  Cook the salt pork in boiling water
   for five minutes.  Drain and pat dry.  Heat the oil in a heavy, deep
   casserole.  Stir in the salt pork and cook over medium heat until
   golden, about 3 min.  Stir in the onion, minced garlic, and Jalapeno
   pepper.  Cook 1 minute.  Stir in the ham and cook two more minutes.
   
   Stir the remaining chili powder into the onion mixture.  Add the
   beans, broth, bay leaf, oregano, vinegar and rum.  Mix well.  Place
   the saddle of boar on top of the beans, cover and place in the middle
   of the oven.  Cook for 1 1/2 to 2 hours or until internal meat
   thermometer reads 170 degrees.  Turn the meat twice and stir the
   beans.  Add more broth if dry.
   
   Remove the meat and allow it to stand, covered, for 10 to 15 minutes.
   Meanwhile, skim the fat from the chili.  Cut the meat from the bone
   and into thin slices. Layer it over the beans.  If desired, stew,
   covered, to tenderize the meat.  Serve with hot rice and a sprinkling
   of scallions and sieved eggs.
   
   Serves 6 generously.
  
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