Rich and satisfying Moose Chili. No moose meat? No problem! This is perfect with beef instead.
Now of course, I know most people don’t have moose meat in their freezer like we do up here in Alaska, but simply replace the moose meat with some nice beef steaks, and you will be good to go!
To begin, you will cut up about 6 slices of 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 about a pound and a half of some delicious tenderloin moose steaks…or some good quality beef steak, and dice up an 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.
Splash in a little whiskey – about 2 tablespoons
Add in 15 ounces of tomato sauce
Now for the spices, a quarter cup of chili powder, a teaspoon each of oregano and cumin, and a half teaspoon each of salt, pepper and smoked paprika
Then pour in a cup and a half of beef broth
Next, 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.
After it has cooked, you will add in 2 – 15 ounce cans of black beans, that have been rinsed and drained, as well as a cup of frozen, whole kernel corn.
Let it cook about 15 more minutes, and then stir in the bacon.
Serve topped with sour cream and shredded cheese.
- 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
- 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.
- 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.
- 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.
- Serve topped with sour cream and shredded cheese.
More fantastic tailgating recipes for your fanatical football fans:
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