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Rabbit Chili with Beans

Hobos find great favor in meals formed around small game and animals that might be found around the edges and scrubby parts of towns and railyards.


This rabbit stew is a classic - based on one found in the "small game" section of vintage "Joy of Cooking" cookbooks.



1 rabbit, skinned, cleaned and cut into pieces

2 Tbsp Hobo Oil

1-2 cloves garlic, pressed

1 cup water or stock

1 can tomato paste (6 oz.)

1 tsp chili powder

2 cups kidney beans or black beans (or both!)

1 cup frozen corn kernels (optional)

1/4 cup grated cheese

Salt and freshly ground black pepper


Heat a large skillet over medium-low heat and heat up the Hobo Oil. When the oil and the pan are hot, put the garlic and rabbit in the skillet. Brown the rabbit well.


Add the water or stock, tomato paste, chili powder, and beans. Cover and simmer gently for about 2 hours.


Ladle into a bowl or a coffee cup if you have no bowl. Sprinkle cheese on top of the chili. Wipe your spoon on your pants. Eat.

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