Chilindron is a Spanish stew, and is one of my favorite dishes, so versatile that it stands outside the normal categories of venison, upland birds, etc.
Chilindron (chill-in-DRONE) is dominated by roasted red peppers, paprika and onions. Most recipes also call for rosemary, olive oil, garlic, some tomatoes, good stock and wine.
The stew originates in Aragon, a part of central Spain. I first heard about this stew in the late, great Penelope Casas’ Delicioso! The Regional Cooking of Spain
, but I’ve since read about a dozen other recipes for this classic in other Spanish cookbooks.
It is rich, woodsy, and bright, a perfect combination of the “red food” many of us crave (spaghetti sauce, chili, etc – think about the colors in your favorite foods and you’ll find many of them are reddish) with the slightly austere, piney flavors that mark European wild game cooking.
I make this stew every few weeks I love it so much; it is one of the few “standards” I will repeat on a regular basis.
As for what meat to use, the Spanish stew typically features lamb or chicken. This hints at the range this stew possesses. I have made chilindron with good results from chicken, pheasant, rabbit, beef, venison and antelope, wild boar and pork. There is no reason you cannot toss in whatever you like.
I suppose you could even make a vegetarian version with mushrooms. When switching from light to dark meat, switch from white to red wine, too. Other than that, I use this basic recipe.
Chilindron, a Spanish Stew
Ingredients
- 3 pounds chicken, pheasant, lamb, venison or rabbit, in serving pieces
- 2 large onions, sliced root to tip
- 10 cloves chopped garlic
- 2 tablespoons sweet paprika
- 1 tablespoon hot paprika
- 1 jar (15 ounces or so), or 5 roasted red sweet peppers, chopped
- 1 cup crushed tomatoes
- 2 cups red or white wine
- Stock if needed (whatever goes with your choice of meat)
- 1/2 cup diced cured meat: Bacon, pancetta, ham, etc.
- 1 tablespoon chopped fresh rosemary
- 4 bay leaves
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- Salt and pepper
- Large handful of dried mushrooms (optional)
Instructions
- If using, put the mushrooms in a container just large enough to hold them and pour hot water over them. Cover and set aside.
- Salt the meat and set aside for 20 minutes at room temperature. Use this time to chop the veggies.
- Pat the meat dry and pour the olive oil in a large Dutch oven or other heavy pot that has a lid. Heat the pot over medium-high heat. Brown the meat on all sides in batches. Do not overcrowd the pot. Set the meat aside in a bowl when browned. Take your time and do this right. Add more oil if needed.
- When the meat is browned, add the onions and stir to bring up some of the browned bits on the bottom of the pan. Sprinkle the onions with a little salt. Cook until they begin to brown, then add the garlic, the cured meat and the mushrooms, if using. Cook until fragrant, then add the meat back to the pot and mix well.
- Pour in the wine and turn the heat up to high. Stir and boil furiously until the wine is half gone. Turn the heat back down to medium and add the tomatoes, the roasted red peppers and all the spices and herbs (except the parsley). Stir well. The level of liquid should be about 2/3 the way up the sides of the meat. If it is low, add the stock. I typically need about 2 cups.
- Cover and cook at a bare simmer — just barely bubbling — until done. How long is that? Depends on the meat. Rarely is any meat done within an hour, but I’d check a store-bought chicken then. I find pheasants and rabbits take about 90 minutes, boar, pork and hares about 2 hours, and venison and beef up to 3 hours or more. Use your judgment.
- Right before serving, test for salt and add some if needed. Add black pepper and the parsley and stir well. Serve with mashed potatoes, rice, polenta or bread. Simple sauteed greens are a good accompaniment. A big red wine is also a must, ideally something Spanish, like a Rioja.
Fantastic stew.
I butcher deer with this specific recipe in mind, keeping separately sealed 3 pound portions of the less desirable stuff with a bit of silver skin that would normally go in the grinder. All those nasty bits dissolve into wonderful collagen in this. I would say that the dried mushrooms are decidedly NOT optional.
Hi is this dish freezer friendly? Probably going to try it with beef and batch cook. Thanks.
Ryan: Yes, this is very freezer friendly. Pressure canning, too.
I love antelope and was disappointed with with last years harvest in that it was tough and a little gamey despite that it was cleaned, skinned and on ice within an hour. So, I looked through my Hank Shaw collection of game cook books and found this one in Buck, Buck, Moose. I tinkered a little by using smoked paprika, added a couple of big carrots chunked up and used slivered dried tomatoes instead of canned. the result was excellent. I think this would work well in my slow cooker too.
I made this with venison shanks and it was totally delicious!!
Made this several times with moose and snowshoe hare, served with crusty bread and it never disappoints! It is my go to winter stew.
Hank, would this work with skinned Canada goose breast cut into stew meat?
Mike: Probably, but I’ve never tried it. I think it would be better with Canada goose legs, and then strip the meat from the bones when it’s tender.
A new favorite for sure. The more diverse the meats, the better. Also gets better on day 2 or 3
This recipe is amazing
Without a doubt the most amazing venison stew we have ever tasted. Our children request it often, and we are happy to oblige.
Made this last night with chicken, as one of the kids doesn’t like venison, it was way better than I ever expected! The leftovers today was even better, cant wait to make in again, with venison next time. I didn’t have hot paprika so I subbed smoked, I will pick some up for next time.
Made this for my husband’s birthday, with venison. Was wonderful served with saffron rice. Great flavor that was amazing the next day too! Five stars from everyone ages 6 – 76.
Happened upon this recipe totally by accident and decided to try it because we had all of the ingredients on hand (including rosemary and dried ‘shrooms and a big quantity of particularly good paprika) and you said we could use any kind of meat.
No wild game here. Just a 3-plus pound slab of eye of round, the only kind of beef we’re allowed to eat these days because of health reasons. It’s the kind of lean, unmarbled meat that needs plenty of tenderizing, and braising with wine is one good way to do it. (We probably should have omitted the pancetta, but decided to go ahead and use a 2-ounce package anyway. It’s Christmas Eve fer Chrissake.)
I did the meat in three batches and developed quite a thick fond in the process. The onions dissolved the fond and were simply fantastic while cooking.
I had half a bottle of schmancy merlot to use up, exactly two cups’ worth. I had two 12-ounce jars of roasted red peppers and decided to err on the side of excess.
It’s simmering right now and smells just heavenly. A visitor told us he noticed the aroma a fair distance from the house, which is all closed up right now.
The aroma and taste tests while it’s cooking are reminiscent of the authentic Hungarian goulash we used to make, which used fatty cuts of meat and caraway in addition to paprika and no wine. And potatoes, which have become a no-no in our diet along with carbs in general. But the heavy sweet paprika aroma carries the day.
Verdict to come after we eat. Guessing it needs about another hour and a half to finish tenderizing the meat.
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Wow. Tender meat melts into rich sauce with a touch of the spoon. Mash it up and it would make the most awesome sloppy joes. (We’re not allowed to eat processed white bread anymore, alas.) It almost has the tang of a barbecue. Divine just as a soup. Thank you.
This an amazing dish, watched Hank Shaw make it on MeatEaters and decided to give it a try. Still sitting at the dinner table and taking in all the compliments for making such an flavorful dish. I did add my own twist to the original recipe, added a half dozen petite potatoes and some Tony’s seasoning for more flavor at the end prior to serving. Thank you Chef Shaw for the thorough step by step instructions, will be a part of our regular home made dishes during winter.
This recipe is the bee’s knees. It is wildly popular any time I make it and I will try to optimize my butchering process to ensure enough stew meat for many batches to get through the winter. Only complaint would be that I find the time estimates for this and many other HAGC recipes to be a bit quicker than I ever pull off, even after 4 or 5 times making it.
Outstanding. Rich. Made with steak cubed. Simmered for 3 hours and meat was still a little dry. But the sauce was so incredible tasty. Used smoked and sweet paprika, dried porcinis, perfect flavor.Next time I would make red pepper chunks larger bc they melted with the longer simmer. Served over polenta squares with sauteed green beans on the side.
Fed it to dinner guests who had never had venison. They raved about it and want more venison.
Thank you for such a great recipe.
Fantastic. I used only hot paprika, and it was spicy but not overpowering. I also added in two cups of white beans at the end to make this a “one pot dish.” It worked perfectly. For the meat, we used a boneless leg roast off of a white tail. I braised it for about five hours at 350-degree in a cast iron pot. Awesome recipe.
This recipe was divine! Exceedingly rich in mouth-feel and in the belly. And by chance, I happened to have a wonderful Ty Caton Petite Verdot that paired perfectly with this decadent meal.
Second time I’ve used venison in preparing a meal, and third time for eating venison. Far and away this exceeded expectations.
Looking forward to trying some of your other venison recipes.
Made this for the first time with a venison roast and a venison steak cut up. It was absolutely delicious. I was a little afraid of the amount of paprika at first, I left out the hot paprika, but it was subtle. I also cut back on the onion and garlic, but that’s just my taste preference. Definitely adding this to the favorites list!
I have a groundhog in the freezer. Not sure what to do with it. Would you do Chilindron with it, or do you have other ideas?
Cynthia: This is a good use for a groundhog!
What are your thoughts on making this with squirrel?
Matt: I think it’d be great!
Have made this recipe twice now. Once with elk and most recently with bear. I tend to add more wine (who needs measurements?) and let is simmer for a good while. Each time has been wonderfully received. I like having it over some creamy garlic mashed potatoes.
Wow, just served this made with northern California wild boar. Served over polenta, garnished with minced rosemary sour cream and chopped Spanish olives. Yum
https://photos.app.goo.gl/oUNFQO0uLDXmJkW73
This is a great recipe which has become a staple in our house. I am about to make a large batch using elk and dried chanterelles to serve for a dinner with 30 guests. I serve it over cooked and cooled polenta, which is then sliced and heated in a grill pan to get nice grill marks. The reason for four stars and not five is there is one major flaw in the recipe–in steps 4 and 5. Adding wine(especially red wine) to the meat and boiling it down to remove alcohol and concentrate flavors, is a recipe for dry meat. This is especially true when dealing with wild game. Instead of adding the meat back in step 4, you should add the wine and reduce it before adding the meat back into the mixture. Otherwise this is a wonderful recipe. Thank you.
Fantastic. This is a go-to for me now too. Made it today with pheasant and used all the ingredients indicated in the recipe Used bay and rosemary from my garden. I love Spanish flavours.
Recipe says “2 in large onions”. Is that 2 large onions or some number of 2-inch onins? BTW – I loved the “4 leaves bay”, reminded me of a joke where the punch line was “1 boat, tug”
Ed: Damn recipe system. Yeah, it means 2 large onions. Lemme fix that.
Made this for my wife with venison and a little left over beef. Concentrating the wine is an awesome step and really makes this dish. Served with my first attempt at polenta which I found a recipe for with fresh herbs and cheese…. instead of serving it hot however, I put my own spin on it by letting it cool and firm up then slicing and frying like we used to do with mush when I was a kid. I may not have any venison left for summer sausage making this spring!
I used fresh mushrooms instead of dried due to excessive cost of dried that would equal the same weight rehydrated as fresh.
Made this last night for friends, with lamb, and it was wonderful!!!
Do you leave the meat on the bone for game birds and rabbits?
Peter: Yes, and you then debone when it’s all tender.
Made this a couple of times now. Quite delicious and easy to make!
However, can you clarify the onion size and quantity? I assume you mean “2 large onions”, but the “in” is confusing me.
Thanks!
This is a favorite. I bake in oven instead of simmering on stove. Have tried with several different meats. Pork loin is our favorite as the meat is so tender, though chicken thighs were tasty , too. Sometimes use a mix of pork n thighs. For guests I make the day before then reheat in crockpot about 3 hours before the party. The house smells amazing but the mess is Long cleaned up. Great w cornbread n a platter of fruit.
This has become a “go-to” recipe for me. It’s easy, you can make ahead and it tastes awesome. I’ve made it nearly a dozen times. I usually use elk or venison and fresh mushrooms (tonight: chanterelles).
This is excellent with lamb shanks and oxtails. I prefer to braise in oven at 325 for as long as it takes for the meat to fall off the bone.
I just made this with lamb neck. It is delicious. I don’t make many stews in the summer, but this will be an exception!
This has become a “go to” recipe whenever I have to entertain. It is fairly easy, has a wonderful flavour and can be prepared a day ahead. In fact, it’s better the second day. I use deer or elk. I don’t cook for as long as the recipe suggests. I find the game cooks pretty quickly.
I make this stew a couple of times every winter. I haven’t met one of Hank’s recipes that I don’t like, but this is by far my favorite.
I should have left a comment a long time ago–but I’m just getting around to it. I’ve made this recipe with beef, chicken and venison and it is fantastic. It is now our Christmas Eve meal too as it is that good. Even my picky kidlets love it. Thanks Hank!
I make this with venison. I use home-made venison bone broth for the stock. My daughter asks for it whenever she comes to visit!
Great way to use up various meats in the freezer!
Hank –
I have some skin-on Canada goose breasts; would those work in this?
If not, do you have any quick advice on cooking very thick (about 2″) goose breast? We have followed your technique for duck/goose breast but never seem to get it quite right. Is it worth trying to slice them in half horizontally (although then one piece would not have a skin side…)?
Thank you!
Stephanie: Not really, as this stew will work best with leg meat of a goose. My advice on cooking the Canada breasts is to treat it like a roast. Bring to room temp, sear, finish in a 400-degree oven. You want an internal temp of about 130-135 degrees. Rest, slice thin.
This looks amazing Hank! I’ve picked up everything to make it tonight. I’m considering finishing it in the crockpot, however. What do you think the best time to transfer it over is? I’ll be using a few hunks of venison loin. I’m considering shifting over after boiling the wine down. Then 6-8 hours on low. Thoughts?
Patrick. I’d think closer to 6 hours than 8.
Also I forgot to ask – Should I leave much fat on the lamb when trimming?
Hank,
What broth would you recommend for lamb? I am going to make this tomorrow night but can’t make lamb broth in time.
Kevin: Maybe start with chicken. Beef might be too dark. And trim most but not all of the fat.
When browning the meat, in my case venison, how large are these pieces? Are you cutting the meat into bite-sized chunks before you brown or are you browning large pieces?
Amos: You can do either. If you brown bite sized pieces, you’re good to go when it comes time to serve. If you use big pieces, you will want to shred the meat before serving.
Would duck be good in this
Cody: Yes, duck and goose legs are great in it.
Made this last night with Venison and it was absolutely amazing. I used dried Porcini Mushrooms and Rioja Wine. I cooked for 3 hours on low simmer and the meat was so tender. You have to try this!!!!!!!
Made this with pronghorn – very nice!
I’m thinking of making it with bear meat. . What are your thoughts? Was thinking I could also cover the pan and put it in the oven at 300 for few hrs to finish instead of on stovetop. I usually do this for stews as it’s simple
Just to say thank you for posting this recipe – it’s absolutely brilliant, and I love it! I’ve made it twice very recently, once with chicken (when I couldn’t get hold of any rabbit) then again with a couple of rabbits, which was absolutely superb!
Looks great! Want to try it. How would it work with boneless breat of pheasant? Would you flour it first? How about quail or dove breasts? For dove & quail, would you leave the meat on the bone or cut it off also?
Keith: It’ll work with pheasant. And yeah, not a bad idea to flour it. I’d use quail breasts, but not dove breasts, which will overcook. Remove the bone.
If I was to do this with venison, would you use a little juniper? Also would you deglaze with grated onion as per your other stews and what would you say to a little tomato paste? Cheers, cooking this soon, Lee
Lee: Sure. You could do either. Don’t go overboard on tomato, though.
Hank,
Would this recipe work with organ meats? I have heart, kidneys, pancreas, etc. mostly from wild boar, that I have wanted to use but don’t have any recipes.
Ponzio
Ponzio: Yes. My advice: Cut the weirdest stuff the smallest. I’d cut the heart into nice chunks, the kidneys a little smaller, and I’d mince the pancreas.
Made this today with some venison shoulder. Could not have been better! Through in a dash of smoked paprika and drank a nice glass or two of tempranillo. Thanks Hank!
Growing up … this was a house specialty done only by my uncle on a Saturday night and in mostly a drunken state …. the fun kind! And the meat was always GOAT! Chivo!
Came a across some Goat today …. just cause it was there!!!! And remembered those long Saturday nights of people coming and going – but mostly coming and staying for a midnight CHILINDRON ….. it was always rich, dark, mysterious and it was always Spicy and so good!
This one for you TIO!
Any suggestions for using fresh mushrooms? We don’t have any dried, and I’m snowed in. I have crimini.
Also, should I add a lb of pork to my 2 lbs of venison stew meat, or just break out the big pack of backstrap? I’m wondering how the flavor combo of pork (loin) and venison might be. Can’t be too bad, right?
Stella: Crimini are fine, as is the combo of venison and pork. Go for it!
Made this tonight… A-mazing!
I made this stew with venison gifted to me by a hunter who hunts part of my property. I used duck fat I had rendered earlier this fall for browning the venison chunks. I took the liberty of adding carrots and celery and it was incredible. It just so happened that we had a cold front move through on the weekend I made this dish. Perfect for a chilly winter evening. I will be making this again, guaranteed!
I’ve made this a couple of times with elk and deer, red wine option. I usually have a problem following recipes to the letter but made a special effort on this one. Rave reviews both times. Definitely pushes that ‘red’ button that you mention. Mmmm :).
Simply awesome even with grass fed beef and store bought Wright Brand bacon. Agree with Hank it’s a great way to use my jarred piquillo peppers
I can not wait to try this with the pheasant in the fridge!
OK, I made a batch of this with a half-breast of a wild turkey. I used bacon grease to brown the meat and I used a slotted spoon to take the pieces out. I then put in my sliced onion and when they got to where I wanted them I added the paprika and the rosemary so that the fat I’d cooked the onions in would extract the flavor of the spices (similar to my comment on the goulash). Wow, what a recipe. Very flavorful and rich and the cooking time produced bites of turkey that were tenderized by the cooking process. A keeper.
How come whenever a recipe tells me to brown meat in olive oil I instinctively reach for the bacon grease? I’m making up a batch of this tomorrow with wild turkey. Can’t decide whether to use red or white wine. Conventional wisdom would say to use white but my instinct is saying red (thinking coq au vin).
This was just delicious! And I, too, totally understand that craving for red – I get it a lot. Thanks for sharing a great recipe. I’m afraid to admit I made it with store-bought meat, given I live in the middle of London, England… but it was amazing all the same!
I’m Spanish, I love cooking, I live in the US and I could not stop laughing reading this post and the comments. They bring so many good memories and it is great that you love it.
I had forgotten about Chilindrón, but I will certainly bring it back into my repertoire. It might be a little too much for sunny Florida, but I will lower the temp of my AC if necessary to enjoy this great dish.
This is a really great site.
Thank you Hank
Made the chilindron last night, “According to Hank”, with last fall’s mule deer. We had “Paprika” and “Smoked Paprika” in the spice cabinet so I ran with the smoked version, and we used fresh crimini mushrooms since we had no dried ones on hand. It’s so good! Thanks, Hank!
I used pheasant, lamb, and mule deer in my first attempt at Chilindron, and I was blown away at how much flavor comes from a relatively simply recipe. I also replaced hot paprika with smoked so that the kids could eat it, and they have been downing large portions without hesitation. It is a great way to keep pheasant moist. I also used morels, and I added the steeping water. Thanks again for a great site and great recipe.
Yes, want to try Chilindron! Reminds me of description of Polish traditional hunter’s feast dish Bigos from polish cook book by Marja Ochorwicz-Monatowa. My version is translated and adapted, so probably watered down. Venison, hare, wild boar, ham, sausage, roast veal, duck,etc. each cooked separately with various vegetables (veg. traditionally not added to main dish). Dice the separately cooked meats and stew 1/2 hr in a preparation of sauerkraut, onion, wild mushrooms salt pork, adding Madeira wine, bring to simmer and cover till served. She says it is “famous in poetry and in novels, was served at royal banquets and hunts…”
Just finished eating my first batch with some Thanksgiving Day Pheasant. Amazing! I did one thing I haven’t seen mentioned. If your using dried mushrooms, rehydrate them in the wine. By just soaking in water and tossing, your wasting a lot of flavor. I didn’t have any hot paprika around so I used some dried Chipotle powder, added a nice smokiness and a little extra heat. Thank you for the recipe Mr. Shaw.
We love any type of recipe that includes lamb! I will be saving this delicious looking stew for a cold night!!! Thanks for sharing!
This is good stuff. Made a triple batch with 10 lbs of elk meat and it was the hit of a halloween party. A few thoughts: I’m at 8,000 feet, so a simmer is lower temperature than at sea-level. Pieces didn’t even begin to get tender till about hour five, but were mazingly tender after the second reheat, probably 6 or seven hours of cooking total. By that point, the dish looks a little monochromatic — rich brown, but still a single color. Another jar of red peppers and a bit more rosemary added toward the end adds a bit of color and flavor that makes a huge difference.
This is a wonderful stew. I used venison roast, pheasant legs (can’t waste those), morels and bacon. I did not have hot paprika, so used all sweet. I was concerned the rosemary may be too strong, but it was very subtle (I’m not a big rosemary fan). I pulled the pheasant legs once tender and removed the meat from the bones, then placed back in stew. Although it takes time to make, it is easy and worth every minute put in.
Hank, I have made this several times and it has become one of my families favorite dishes.thank you for introducing this dish to us!
I made this in a crock pot (after browning the meat). Didn’t have a jar of roasted peppers, so I roasted some little bell peppers in the oven and gave them a quick chop. I used a bison roast and some pork chops. It was good, but probably would stick to just red meats next time.
I made a pot of this using pork stew meat. Fantastic! -But it got me thinking… Has anyone ever tried this recipe with seafood? I have a few pounds of baby octopus in my deep-freeze. I’ll let you know.
Have a pot of this simmering with venison, lamb, chicken and squirrel. Smells fantastic!
Had venison backstrap with Cumberland sauce last night. A great mix of sweet and savory flavors. Thanks for all of the great recipes.
Hello Hank, I’m going to give this recipe a go, on an overnight in the Wisconsin Woods this coming Saturday. My Brother and my English Setter Gunner and I are going to be making a shelter in the morning and grouse hunting for the afternoon. We are bringing along venison, aged pheasant(thank you) and rabbit, which all came from this past season. With a grouse(hopefully) it should make for a great warming meal at that night. I’m so excited I have the mis en place ready to go. Thanks for all the inspiration!
Made this just as Hank describes with venison, but created an added taste by using broth I had made from some smoked duck carcasses. My wife and I cook a lot with broths made of smoked and roasted wild birds and find it really adds flavors. BTW, I highly recommend this recipe, having watched Hank make it in my kitchen using snowshoe hares. A real keeper!
Wow what a great website! I’m from Ohio and we have our own garden,shitake and oyster mushrooms,also make my own beer and wine and do some cooking on the side for small groups. Hunting and fishing is a great pastime. I am going to try the chilindron stew with venison. We need more people like you to teach how to cook with basic foods and meat, less from prepared and prepackaged foods.
Made this last Sunday with venison from my recently harvested CA blacktail and it was AWESOME! Rich deep flavors that were a hit with my entire family. As usual it was even better the next day for leftovers that I shared with a friend at work who told me that he’d just spent the weekend with his Spanish parents and they’d talked about how they used to travel into the country and eat goat Chilindron!
Thanks Hank for the great recipes.
Hank,
As an avid outdoors-man and squeamish dabbler into the culinary world of wild game, I thank you. These recipes have opened my eyes to the possibilities the game I take hold. Usually I relegate most of my table fare from the woods/water to either the grill or hidden in a stew. This Chilindron looks magnificent. The color ,a dark smoky red ,draws you to it.I must try this out; do you think that duck would go well with this ? Waterfowling is my passion and I have plenty of fowl to use in a recipe such as this. I would think that the spices and tomato base would lend themselves to even the most gamey of birds (spoonies,scaup).
Andrew
I was going to ask if I could make this with rabbit, but you answered it for me. Thank you!
Have never seen so many enthusiastic reviews on a rather unusual dish. Have hot and sweet Hungarian paprika on hand and ready to go…will try the Smoked Spanish Paprika next time. Has anyone tried both kinds?
when in Spain…
great recipe Hank.
Even better vacationing in Spain, looking out the kitchen window at Alora Valley as I make it.
8-D}}
Excellent. Finished this off last night. I used venison from last year’s deer. Just cut a roast into serving size pieces. This dish smelled great the entire time it was cooking. I let it go for a full three hours; it was probably ready at least a half hour before that, but it was still wonderful.
As someone mentioned earlier, will you clarify quantity of roasted peppers ( I used a jar that had no more than 2 peppers ) and when they should be added. Seemed best to dump them in with the crushed tomato.
Anyway, thanks again.
dang, fantastic looking stew. That color is to die for.
Just made this last night with lamb. Delicious!
Hi Hank,
I am new to your blog and really enjoy it. I have this chilindron on the stove right now – used leg o lamb. I went for the imported Spanish paprika at the market, and am still getting used to the interesting smoky/medicinal quality. What do you use? I was half tempted to use some of my Chimayo stash in lieu of the hot paprika, but stuck to the recipe this time. Looking forward to the eating.
Amazing. Looks incredible. It may be the perfect food for this East Coast rainy fall.
Thank you!
Adding the peppers with the tomatoes, assuming that ‘s what you intended? Smells fabulous so far.
I tried this back in February with you recipie, it was delicious! I’m going to make it again with a piece of Catalina venison backstrap, since the hubby was away at the time. I need to introduce him to this delight.
Made this last night. It was really great! I just have a question for anyone on the peppers. I picked up a jar of Mezzetta roasted red bell peppers from the store to match the “jar” quantity in the recipe. However there definitely did not seem to be 5 peppers worth in it. Anyone thinking I should have used 2 jars? The recipe didn’t specify a jar size so it’s hard to be sure. I also learned it comes out a bit lighter when you use chicken, white wine, and chicken stock. Even with just some cheap boneless thighs it was great though.
I picked this up here off this site two years ago. I have had it numerous times with moose,hares and ptarmigan. I love it and have it at least once a week during the colder months.
I would rather have it than anything I know of
regards
Dan
I cooked this last night using squirrel for the meat and adding sauteed puffball mushrooms. It was outstanding- thanks for the recipe!
Do you think this would translate well to bear?
Just shot a young one, and I’ve got a few cuts this looks useful for.
I can attest that Hank’s version of this dish is good enough to get picky kid eaters to finish the bowl. How the trip is going better than the Delaware leg, Hank!
Cooking this recipe tonight. I have been reading the blog for a while now for insight and ideas, but this is the first recipe I’ve tried, start to finish. I’m really excited for this to be done.
I used this as an excuse to clean out all my smoked meats. Chorizo, smoked pork butt, smoked chicken and smoked chuck roast.. The smell of this on the stove is driving me crazy. My Jack Russell terrorist is awaiting leftovers that will probably never come. Thanks for the inspiration.
This sounds deeply soul-satisfying. I’ve become a devotee of smoked Spanish paprika — especially the ‘bittersweet’ designation. There are a couple of brands that I really like, and I go through can after can. Is this the type of paprika to which you’re referring? It is sublime. Can’t wait to try this. Thank you for such a consistently fascinating and rewarding site.
Perfect timing. The chill is really setting in at nighttime here in southern Sweden. It’s time for some hearty stew.
This is a great fall recipe. I ‘m loving the combination of flavors and definitely plan to make this stew. Thanks!
That looks fantastic, Hank. I’ll give it a whirl soon.
Quick question: Do you dice all the roasted peppers and add them with the tomatoes, or do you puree some of them to stir into the stew? Either way would be great, and I definitely plan on having this next week during the Packer game!
that deep, deep red is drawing me in…Theresa
Hank, I’m truly sorry I had to miss your dinner at Craigie last week. (Alas, Rosh Hashana) Now that I’ve moved back east, I find myself desperately missing everyone in the Bay/Sacto… even though I only lived vicariously through your animal breakdowns through everyone else. (I was always working at Omnivore).
It’s so true about the red craving, and I feel like I’m cheating myself by making Chili so often and not branching out enough. This stew is going on the docket.
I am going to have to this a try as it has the look of a rich old world food.
E.A.T.