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Moose Chili Recipe

American · Main course · 110 min total

A hearty, wild game chili that showcases the rich flavor of moose meat, simmered with beans, tomatoes, and spices for a comforting meal.

Ingredients

• 2 lbs ground moose meat
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 bell peppers (any color), chopped
• 2 jalapeño peppers, seeded and minced
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (15 oz) tomato sauce
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and black pepper to taste

Instructions

1. Heat oil in a large pot or Dutch oven over medium-high heat. Add moose meat and cook, breaking it up, until browned, about 8 minutes. Remove meat with a slotted spoon and set aside.
2. In the same pot, add onion, garlic, bell peppers, and jalapeños. Cook until softened, about 5 minutes.
3. Return meat to pot. Stir in diced tomatoes, tomato sauce, kidney beans, chili powder, cumin, paprika, oregano, and season with salt and pepper.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
5. Uncover and simmer for an additional 30 minutes to thicken. Adjust seasoning to taste.
6. Serve hot with desired toppings like shredded cheese, sour cream, and green onions.

Tips

• For a milder chili, remove seeds from jalapeños or omit them.
• Leftovers can be refrigerated for up to 5 days or frozen for 3 months.
• If moose is unavailable, substitute with lean ground beef or bison.

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