Rich and satisfying Moose Chili. No moose meat? No problem! This is perfect with beef or venison instead.
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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.
Note: If you make this recipe with turkey (or beef) bacon to be biblically clean like I now do, you may need to add additional oil/fat as alternative bacons are very lean. See this recipe at Wholesome Skillet: How to Make Crispy Turkey 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.
Enjoy!
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Moose Chili
Ingredients
- 6 slices bacon (See note)
- 1 1/2 lb moose tenderloin (or good beef steak)
- 1 onion
- 2 Tb whiskey
- 15 ounces tomato sauce
- 1/4 c chili powder
- 1 tsp oregano
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- 1 1/2 c beef broth
- 1 chipotle pepper in adobo
- 2 cans (15 ounce) black beans
- 1 c frozen whole kernel corn
- shredded cheese & sour cream for topping
Instructions
- 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.
- Enjoy!
Notes
I now use turkey or beef bacon for this recipe to make it biblically clean. Just add a little extra oil or fat if you do this, as they are very lean.
You can also make this with beef or venison instead of moose.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 436Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 118mgSodium: 1542mgCarbohydrates: 33gFiber: 8gSugar: 12gProtein: 49g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.