Moose Chili
Recipe type: Soups or Stews
  • 6 slices Bacon
  • 1½ lb moose tenderloin (or good beef steak)
  • 1 onion
  • 2 T whiskey
  • 15 ounces Tomato sauce
  • ¼ c chili powder
  • 1 tsp Oregano
  • 1 tsp cumin
  • ½ t salt
  • ½ t pepper
  • ½ t smoked paprika
  • 1½ c beef broth
  • 1 chipotle pepper in adobo
  • 2 15 ounce cans black beans
  • 1 c frozen whole kernel corn
  • shredded cheese & sour cream for topping
  1. To begin, you will cut up the bacon. Toss it in a Dutch oven, and begin cooking it over medium heat until it is golden and a little crispy. Meanwhile, cut up the tenderloin moose steaks…or some good quality beef steak, and dice up the onion. Scoop the bacon out with a slotted spoon and reserve it in a dish. Toss that into the bacon drippings, and cook until the onion is tender.
  2. Splash in a little whiskey, and add the tomato sauce, Chili Powder, Oregano, Cumin, salt, pepper and smoked paprika, and pour in the beef broth. Then take a chipotle pepper in adobo sauce, split it open, scrape out the seeds and mince the pepper. Toss the pepper in the chili. Cover and simmer on low for an hour and a half. Stir occasionally.
  3. After it has cooked, you will add in the black beans, that have been rinsed and drained, as well as the frozen, whole kernel corn. Let it cook about 15 more minutes, and then stir in the bacon.
  4. Serve topped with sour cream and shredded cheese.
  5. Enjoy!
Recipe by Cosmopolitan Cornbread at