Recipe /
Wyoming Pronghorn Chili with Charred Onion and Red Beans
Wyoming Pronghorn Chili with Charred Onion and Red Beans is a dish for the first serious cold front, when pronghorn needs a recipe with backbone. The charred onion gives sweetness, the beans make it dinner instead of garnish, and the pot carries the confident, regional feel that defines Wyoming cooking.
Wyoming Pronghorn Chili with Charred Onion and Red Beans is a dish for the first serious cold front, when pronghorn needs a recipe with backbone. The charred onion gives sweetness, the beans make it dinner instead of garnish, and the pot carries the confident, regional feel that defines Wyoming cooking.
Recipe Details
- Prep time: 20 minutes
- Cook time: 55 minutes
- Servings: 4
- Difficulty: Moderate
Ingredients
- 2 pounds ground or finely chopped pronghorn
Instructions
- Heat a heavy Dutch oven over medium-high heat. Brown the pronghorn in the oil, breaking it into small pieces, then remove it to a bowl.
Why It Works Here
This recipe uses the pantry logic of Wyoming: open-country herbs and high-desert heat. That keeps the meal rooted in place instead of treating wild food like a generic protein.