This chili will warm you up in more ways than one. This is for those that like just a little heat in theirs.
I typically add new content every week. Sign Up Here to get Cosmopolitan Cornbread in your Inbox, and Never Miss a Thing
To Make This Recipe You Will Need:
- stew meat (caribou, moose, venison or beef)
- Andouille sausage (beef or turkey)
- chili powder
- cumin
- oregano
- red bell pepper
- orange bell pepper
- red onion
- garlic
- extra virgin olive oil
- Chipotle peppers in Adobo sauce
- chicken broth
- water
- dry navy beans, sorted & rinsed
- brown sugar
- soy sauce
- hickory liquid smoke
- bay leaves
- salt
- black pepper
- cooked rice, for serving
- small bowl
- skillet
- slow cooker
To begin, combine chili powder, oregano, and cumin in a small bowl. Set that aside for now.
In a skillet, heat extra virgin olive oil over medium heat. Sauté diced bell peppers, onion, and garlic until tender, with just a little bit of golden edges. Stir in the spices.
In your slow-cooker, combine all of the ingredients except cooked rice. Stir it all together.
Cook this in your for 4-5 hours on high, 8-10 hours on low, or until the beans are tender.
Serve it with cooked rice.
Enjoy!
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!
Caribou Andouille Chili (Slow Cooker Recipe)
Ingredients
- 1 lb stew meat, caribou, moose, venison or beef, cut into 1½ inch pieces
- 12 ounces Andouille sausage, (Beef or Chicken) split and sliced into ½ inch pieces
- ¼ cup chili powder
- 1 Tb cumin
- 1 Tb oregano
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 large red onion, diced
- 5 cloves garlic, minced
- 2 Tb oil
- 2 Chipotle peppers in Adobo Sauce, minced (more or less, according to taste)
- 1 quart chicken broth
- 2½ c water
- 2½ c dry navy beans, sorted & rinsed
- 1 Tb brown sugar
- 2 Tb soy sauce
- 1 teaspoon liquid smoke, hickory flavor
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
For Serving
- cooked rice
Instructions
- In a bowl, combine the chili powder, oregano, and cumin. Set that aside for now.
- In a skillet, heat your oil over medium heat. Sauté the bell peppers, onion, and garlic until tender, with just a little bit of golden edges. Stir in the spices.
- In your slow-cooker, combine all of the ingredients except the rice. Stir it all together.
- Cook this in your for 4-5 hours on high, 8-10 hours on low, or until the beans are tender.
- Serve it with the cooked rice.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Chilli is my fav, and this recipe looks great. I'll try it with venison
My recent post Intermittent Fasting For Weight Loss
What a great theme this week, Constance! With all the unique foodie adventures you have in Alaska, no wonder you chose it. I am such a wimp when it comes to trying new things – I should move in with you and expand my culinary horizons. I don't know about the caribou but I do love andouille sausage! Your chili looks fabulous, especially with that scoop of rice on top – yum!
Can I come over for dinner? I've always wanted to try caribou. This chili looks fabulous!
My recent post Baked Eggs in Avocado
What a fabulous dish!! I bet it's so challenging making new things! Thanks so much for hosting this awesome event, I really enjoyed conquering one of my fears in the kitchen!!
What a fun…and a nice recipe! I love your ideas!
First of all, thanks for hosting an awesome event! It stressed me out , but I totally had fun with it!
This chili looks and sounds great. I am so curious to know what caribou (and moose and elk) taste like. Venison and buffalo is as gamey as I've gotten around these parts. And I'm super curious about the whale! Have you since tried it since that potluck?
Now I want desperately to try caribou. I love all of the heat going on in this chili. Yum! Thanks for hosting such a fun event.
Did you just adore the chipotle peppers? We moved to the southwest about 10 years ago and one of my favorite finds has been cooking with chipotle peppers! I adore them in everything. Love the whale meat – I thought it was musrhooms!
That is local food at its best! What a delicious-looking, comforting stew!
My recent post Vegetarian Hortobagyi Pancakes for #SundaySupper
The flavors in this soup have to be amazing! It sounds delicious.
My recent post Naan #SundaySupper
What a fun post, and an amazing recipe. I've decided I need more caribou in my life ;-) Love the adventures I learn about through you living in Alaska. And whale? Holy cow…
Oh, and thanks again for hosting this week- so much fun!
Congrats on using two new ingredients in one recipe! I love the flavor of chipotle peppers, but that smell when you first open the can….ugh, so strong! haha. Thanks for hosting SS this week :)
My recent post savory mushroom and herb steel cut oat risotto #sundaysupper
Never had caribou before, but if it's like bison I'm all for it!
My recent post Multilayer Bars for New Adventures in #SundaySupper
Yum! I was gonna ask if I could guess til I saw you posted the answer.
Hi Constance, first off, thanks so much for hosting today!! I only recently cooked with Andouille sausage and I loved it! Wow, this looks fantastic! and I love that you have become more adventurous with food since moving to Alaska, that's really great. That potluck sounds amazing! I would have loved to have tried that bowhead whale. Why do you have to boil it and then freeze it and thaw it, do you know? Is that the preparation method? just wondering. .
My recent post Dorie Greenspan’s Orange Almond Tart for #SundaySupper
From what I can gather – it is boiled to cook it, then frozen to preserve it – and when it is frozen it is easier to slice into bits. I could be wrong, but that is my understanding :)
What a great post and a fun and interesting chili dish!! Thanks for sharing!!
Wonderful chili recipe, Constance, especially with those chipotle peppers. I'll bet the flavor was so rich with the caribou and I love andouille.
How funny that the whale blubber was the first dish to be emptied. Let us know what it's like if you ever get another chance to try it. Thank you so much for hosting this week.
My recent post Pan-fried Scallops with Garlic Chili Linguine for #SundaySupper
The weirdest thing I've ever had was kangaroo meat in Scotland at an Australian bar. Never had caribou but I'll be right over for dinner!
I love heat in my chili! And Chipotle peppers have become a staple around our house now. They're such a great way to add a little heat and smokiness to a dish.
My recent post Asian Snap Peas and Peppers for #SundaySupper
I don't have any access to caribou, but man I want to after seeing all your pictures. I do have access to Venison, so I might try it with Venison.
And the whale… hm. Not sure what to think about that. Can't even imagine it being that popular… but okay. LOL It looks… interesting. ;)
Alaska has been so cool for you for cooking adventures, what will you possibly top all the cools stuff with in AL? Hmmmmm….how about possum pot pie? LOL
PS…the muktuk is kind of freaking me out a little. lol
My recent post Homemade Cinnamon Rolls #SundaySupper #CookingAdventure
Is Maktak part of the skin? I really would like to know what it tastes like :)
I love the flavors in your chili and the addition of andouille sounds fantastic! Thank you so much for hosting this week, Constance! ~ Bea
My recent post #Vegan Chocolate Mousse for #SundaySupper
Yes, maktak (or muktuk) is the skin and blubber of the whale. It is normally bowfin whale, but is sometimes made from other species.
Congrats on tackling andouille and chipotle! I keep a jar of chipotle peppers in adobo sauce in the refrigerator and add a little to so many things. And I love the idea of adding andouille to chili. And thanks so much for hosting us with such a fun topic!!
My recent post #SundaySupper: Arepas Rellenas (Stuffed Arepas)
I'll eat the chili, but I'm not sure I can do the whale! How was it???
My recent post Strawberry Raspberry Fruit Leather ~ New Food Adventure #SundaySupper!
I didn't try it, it was all gone when I went back to try it. But my son did, and he said it was "good but weird."
My recent post Caribou Andouille Chili For an Adventures in Food #SundaySupper
Lol..had no clue about the mystery dish!!But I know for sure that your chilli tastes ablsolutely amazing!!Love all the delicious flavors in there :)
My recent post Baked Lemon Coconut Risotto #SundaySupper
Thank you Soni!
What a great (and creative) recipe. I used to work for a DOD contractor and used to go to Kodiak a few times a year, so I've had Caribou a few times. That's some good eatin'!
My recent post Rut-Busting Wines For New Cooking Adventures #SundaySupper
Your chili looks incredible! I can only imagine how wonderful it must taste!!
My recent post Bircher Muesli #SundaySupper
Thank you Jennifer!
Great colors in your chili, from the peppers to the andouille! I love using wild game, such a great alternative to regular meat. Thanks for hosting this week!
My recent post Braised Lamb Brisket with Lemon Oregano Yogurt Sauce #SundaySupper
Thank you Susan!
It's interesting the ingredients in chili change based on regional availability of certain game or meats. Your dish looks very satisfying.
My recent post Homemade Corn Tortillas #SundaySupper
I don't have a clue about your mystery dish. It kinda looks like whale skin and blubber. Anyway, nice crockpot chili. I like that you used navy beans. So many people use kidney beans and I'm not a fan of them.
My recent post Indian Moong Beans for #SundaySupper
DING! DING! DING! DING! DING! DING!!!!!! You are correct! This is "Maktak" – bowhead whale. And this was the FIRST dish to be emptied at the picnic! I went up to get a piece, and it was all gone.
Now you have me wondering what it tastes like. I know I would never find it here in Georgia. I guess I'll add it to my list if I ever visit Alaska.
My recent post Indian Moong Beans for #SundaySupper
i have no idea what that mystery ingredient is, but I am very curious. I would love to get the opportunity to try caribou meat, but until then I bet this is going to be fantastic with beef.
WHALE!?
This chili sounds so warm-you-to-the-bones delicious! And I'm loving finding out what's new and unchartered territory for everyone this week. Thanks for hosting, Constance.
My recent post Making Macarons: FAIL! {#SundaySupper: New Cooking Adventures}
Thank you Heather – this was a fun one!
I just love your recipes… to me they are all an adventure! One day… I would love to try Bowhead Whale! Thank you for hosting this week's #SundaySupper…. love that you are such a big part of our group!
My recent post Chorizo Bread | Pao Caseiro com Chourico #SundaySupper
My pleasure Isabel!
My dad´s a hunter, but all I´ve ever had was venison and wild boar, and on very few occasions. This is one mean chili, love the ingredients and the touch of liquid smoke! But have no clue as to what that black and white dish is… Thanks for hosting today Constance!
My recent post Homemade Vanilla Marshmallows #SundaySupper
In case you didn't see- the dish was Muktuk – bowhead whale. I've never had boar – but may fter we move to Alabama :)
So admire your pluck and courage in adapting to Alaskan cuisine. My mind did go to caribou as the challenge ingredient. At any rate, I can almost smell your chili simmering with spice and everything nice like sausage and pepper! Looks like a definite win =)
P.s. Your mystery ingredient looks like shark's teeth.
It does look like shark teeth! LOL
Such a neat twist on chili…I think I've always used ground beef…so I may have to branch out and add stew meat (plus andouille and chipotle!). Thanks so much for hosting us, Constance!
My recent post Zebra Cake Redux…#SundaySupper
I like the texture of stew meat in there, gives it a little more substance, I think.