Best Hearty Moose Chili Recipes

HEARTY MOOSE CHILI

Hearty Moose Chili image

Beverage pairing: Beer: Abita Amber Wine - Tempranillo (Spain) Ground Moose Chili - When Fall trickles into Middle TN, I automatically think Chili, as many others do. It's good for the soul and warms one from the inside out. Thanks to Mr. Dan Hammond for the ground Moose, I was afforded the opportunity to create my own "Moose...

Provided by Raphe Reeves

Time 4h

Number Of Ingredients 17

Ingredients

2 lb ground moose
6 medium cored & sliced tomatoes (or substitute 3 cans/diced)
1 large spanish or vidalia onion, peeled & sliced
2 clove garlic
1 can(s) tomato sauce
1 can(s) light kidney beans
4 oz diced green chiles
3 medium bell peppers, cored & sliced (yellow, orange, red)
1 bottle 12oz, nut brown beer (abita, sierra nevada, etc.)
1/4 c chili powder (or substitute chili seasoning pack for the next 6 ingredients)
2 tsp oregano, dried
2 tsp ground cumin
1 tsp salt
1 tsp pepper
1 tsp smoked paprika
1 tsp red pepper flakes (leave out if you don't prefer the extra heat)
2 Tbsp cacao nibs (key ingredient...)

Steps:

1. Brown the ground moose in a skillet with one clove of garlic. After browning, add ground moose to chili pot with all other ingredients.
2. With all the ingredients in your chili pot, let it simmer on the lowest, cooktop/gas, heat for 3 hours, stirring infrequently.
3. Refrigerate for 24, preferably 48 hours.
4. Over low heat, bring the chili to a low boil slowly. When it's hot, enjoy it with all your favorite sides. Cheers to all...

MAVERICK MOOSE CHILI

Maverick Moose Chili image

This is a chili I have been making for years. I have made it with all kinds of ground meats (beef, turkey, deer, elk) but I prefer ground moose. The longer you let it simmer the better as the flavors will blend. Top with shredded cheddar cheese. Serve with fresh baked cornbread and sweet honey butter. Men LOVE this meal!

Provided by IrishMountainGirl

Categories Soups, Stews and Chili Recipes Chili Recipes

Time 8h25m

Yield 12

Number Of Ingredients 9

Ingredients

1 pound ground moose
1 (28 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans chili beans, undrained
2 (14 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans pinto beans, rinsed and drained
2 (2.25 ounce) cans sliced black olives
1 white onion, chopped
1 green bell pepper, chopped
1 (1.25 ounce) package chili seasoning mix

Steps:

Brown the ground moose in a large skillet over medium-high heat.
Combine the moose, diced tomatoes, chili beans, kidney beans, pinto beans, olives, onion, and bell pepper in a slow cooker; stir in the chili seasoning. Set the slow cooker to Low; cook 8 to 12 hours.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 39 g, Cholesterol 18.7 mg, Fat 3 g, Fiber 12.2 g, Protein 18.8 g, SaturatedFat 0.3 g, Sodium 1309.3 mg, Sugar 3.5 g

THE BEST CHILI

The Best Chili image

There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

Steps:

Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

DEB'S MOOSE CHILI

Deb's Moose Chili image

My version of a chili recipe that I got partly off the internet and combined it with my recipe. The longer this simmers the better it taste.

Provided by deb baldwin

Categories Wild Game

Time 3h20m

Number Of Ingredients 14

Ingredients

2 lb moose meat, beef brisket or roast, cubed
olive oil
1 medium onion, chopped
1 green bell pepper, chopped
5 or 6 large garlic cloves, minced
1 tsp chili powder (add more if you like it hot)
1 dash(es) cayenne pepper to taste
3 Tbsp italian seasoning
2 can(s) tomatoes, canned and chopped, with liquid
1 can(s) tomato sauce
salt and pepper to taste
1 bay leaf
1/2 c strong coffee
2 can(s) kidney beans, drained

Steps:

1. Cube meat into 1" cubes. Add garlic, green peppers and onions to bottom of pot and add a small amount of olive oil. Stir and cook until onions are almost transparent. Remove vegetables and add cubed meat. Brown meat in pot. Add oil if needed.
2. Return vegetables to pot. Add tomatoes and tomato sauce, coffee and all the spices. Bring to a boil and turn down to a simmer. Cover. Simmer for 2 1/2 hours or longer until meat is tender. Remove bay leaf and add kidney beans. Stir pot. Cover and simmer for 30 minutes. Serve with sour cream and grated cheddar cheese. If you want to change this up just a little for the next night, add more tomato sauce and a cup of elbow macaroni. Add water if necessary. Bring to a simmer and cook until macaroni is done.