Roast Boar And Black Bean Chili

      Yield: 6 Servings

    1/4 c  bacon drippings

      2    garlic cloves,crushed

      3 T  chili powder

    1/8 t  cumin seeds,Ground

    1/4 t  black pepper

      4 lb saddle of wild boar

      1 lb black turtle beans

      2 T  olive oil

    1/2 c  salt pork,Diced

      2    onions,chpd

      3    cloves garlic,minced

      1    jalapeno,Minced

      1 c  cooked,smoked ham

      2 c  beef broth

      1    bay leaf

      1 t  chpd oregano

      1 t  red wine vinegar

      2 T  dark rum

      4    scallions,thinly sliced

      2    eggs,hard cooked, sieved

In a med 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 lg 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 med 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,