Caribou Andouille Chili

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This chili will warm you up in more ways than one. This is for those that like just a little heat in theirs.

Caribou Andouille chili from Cosmopolitan Cornbread - this hunter chili can be made with caribou, moose, venison or even beef.

Cook this in your crockpot for 4-5 hours on high, or 8-10 hours on low, or until the beans are tender. Serve it with some cooked rice. Enjoy!

Caribou Andouille chili from Cosmopolitan Cornbread - this hunter chili can be made with caribou, moose, venison or even beef.


Caribou Andouille Chili

Caribou Andouille chili from Cosmopolitan Cornbread - this hunter chili can be made with caribou, moose, venison or even beef.


  • 1 lb stew meat (caribou, moose, venison or beef), cut into 1½ inch pieces
  • 12 ounces Andouille sausage, 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
  • 1-3 Chipotle peppers ins adobo Sauce, minced (according to taste)
  • 1 quart chicken broth
  • 2½ cups water
  • 2½ cups dry navy beans, sorted & rinsed
  • 1 Tb brown sugar
  • 2 Tb soy sauce
  • 1 tsp liquid smoke (hickory flavor)
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp black pepper
  • cooked rice, for serving


  1. In a bowl, combine the chili powder, oregano and cumin. Set that aside for now.
  2. 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.
  3. In your slow-cooker, combine all of the ingredients except the rice. Stir it all together.
  4. Cook this in your for 4-5 hours on high, or 8-10 hours on low, or until the beans are tender.
  5. Serve it with the cooked rice.
  6. Enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 812Total Fat: 30gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 135mgSodium: 2014mgCarbohydrates: 77gFiber: 17gSugar: 11gProtein: 64g

This data was provided and calculated by Nutritionix.

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Caribou Andouille chili from Cosmopolitan Cornbread - this hunter chili can be made with caribou, moose, venison or even beef.

49 thoughts on “Caribou Andouille Chili”

  1. Chilli is my fav, and this recipe looks great. I'll try it with venison
    My recent post Intermittent Fasting For Weight Loss

  2. What a great theme this week, Conni! 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!

  3. 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?

  4. 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!

  5. 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!

  6. Hi Conni, 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 :)

  7. 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!

  8. 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. ;)

  9. 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

  10. 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.

  11. 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, Conni.
    My recent post Making Macarons: FAIL! {#SundaySupper: New Cooking Adventures}

  12. 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

  13. 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 Conni!
    My recent post Homemade Vanilla Marshmallows #SundaySupper

  14. 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.

  15. 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, Conni!
    My recent post Zebra Cake Redux…#SundaySupper


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