Caribou Andouille Chili | #SundaySupper

Caribou Andouille Chili from The Foodie Army Wife

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

This week, the Sunday Supper team has girded their loins, pulled themselves up by their bootstraps, and rolled up their sleeves… we are taking on new ingredients, new dishes or new cooking techniques we have always wanted to try – or dare to attempt!

Now at first glance, you would probably think that when it comes to my Caribou Andouille Chili – the adventure for me would be the wild caribou meat. But believe it or not, you would be mistaken!

With this chili, the Andouille sausage and chipotle peppers were the challenge for me! This was the first time I had ever used both of these seemingly commonplace ingredients.

I know not everyone has access to caribou meat, and before moving to Alaska, neither did we. Since coming to Alaska, there have been many things that we have adventurously tried for the first time. Dall sheep, caribou, moose (which became our “beef”), jelly made fireweed flowers, wild caught-ourselves halibut and salmon…yes many new things. But I must say that there is one thing that really, really stands out as a uniquely Alaskan food adventure.  We went to a potluck picnic, and someone brought THIS…

029ab-6

Now, I’m not going to tell you what this one was quite yet. I’d love for you to take a guess!!


 

On to my dish! Those of you that aren’t quite brave enough to try this with caribou (wild reindeer) – or more likely don’t have access to it – You can make this with venison or beef instead.

In a bowl, combine a quarter cup of Chili Powder and a tablespoon each of Oregano and Cumin. Set it aside.

2

Dice up a Red Bell Pepper, an Orange Bell Pepper, a large red Onion, and mince 5 cloves of Garlic. 3

In a skillet, heat 2 tablespoons of oil over medium heat. Sauté the peppers, onion and garlic until tender, and just beginning to get a little color. 4

Stir in your spices.

6

Next, mince up 3 Chipotle Peppers in adobo sauce.

7

Then split & slice 12 ounces of Andouille Sausage.

8

In your slow-cooker, start with a quart of Chicken Broth, and 2 1/2 cups of water. Add in 2 1/2 cup of dry navy beans that have been sorted and rinsed. 9

Add in your sausage, chipotle peppers and a pound of stew meat…whether that is caribou, venison, moose or beef. The stew meat should be cut into about 1 1/2 inch pieces. 10

To this, stir in a tablespoon of Brown Sugar, two tablespoons Soy sauce, and a teaspoon of Liquid Smoke.

12

Add in two bay leaves. My bay leaves come from the land of giants, so I only added one.

13

Finally, here comes those sautéed goodies.

14

Stir this all together with some salt & pepper.

15

Cook this in your slow-cooker 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 The Foodie Army Wife

Caribou Andouille Chili

Ingredients

  • 1 lb Stew Meat (Caribou, Moose, Venison or Beef), cut into 1 1/2 inch pieces
  • 12 ounces Andouille Sausage, split and sliced into 1/2 inch pieces
  • 1/4 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 in Adobo Sauce, minced (according to taste)
  • 1 quart Chicken Broth
  • 2 1/2 cups water
  • 2 1/2 cups dry Navy Beans, sorted & rinsed
  • 1 Tb Brown Sugar
  • 2 Tb Soy Sauce
  • 1 tsp Liquid Smoke
  • 2 bay leaves
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • Cooked Rice

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, or 8-10 hours on low, or until the beans are tender.

Serve it with the cooked rice.

Enjoy!

Notes

This can also be made with ground caribou/moose/beef. Brown the meat before placing it in the crockpot.

http://thefoodiearmywife.com/caribou-andouille-chili-crockpot/

SundaySupper

Now I’m not the only adventurous person out there, our Sunday Supper team is braving the elements, facing their fears, and running the gauntlet for you this week! Check out all of these goodies that were personal challenges for our team members!

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal

Easy Oven Polenta from Shockingly Delicious

Homemade Spiced Flour Tortillas from Chocolate Moosey

Naan from Hezzi-D’s Books and Cooks

Homemade Tofu from Kimchi MOM

Indian Moong Beans from Magnolia Days

Baked Lemon Coconut Risotto from Soni’s Food

Homemade Peanut Butter from Home Cooking Memories

Homemade Ricotta Cheese from Webicurean

Portuguese Chorizo Bread from Family Foodie  

Savory mushroom and herb steel cut oat Risotto Foxes Love Lemons

Grilled Asian Snap Peas and Peppers from Neighborfood

 

Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen

Rice Burger from The Urban Mrs.

Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love

Miso-Glazed Salmon from The Foodie Patootie

Penne with Mustard and Chives from My Other City By The Bay

Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian

Spanish Baked Scallops from Momma’s Meals

Black Beans and Cheese Empanadas from Basic N Delicious

Pork Dim Sum from Small Wallet, Big Appetite

Venison Steak Gyros from Curious Cuisiniere

Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel

Vegetarian Hortobagyi Pancakes from Happy Baking Days

Caribou & Andouille Chili from The Foodie Army Wife  

 

Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen

Zebra Cake from That Skinny Chick Can Bake

Multilayer Bars from What Smells So Good?

Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog

Homemade Vanilla Marshmallows from Vintage Kitchen

Strawberry Raspberry Fruit Leather from Juanita’s Cocina

Making Macarons – FAIL! from girlichef

Macaroons from Noshing With The Nolands

Fresh Strawberry Frozen Yogurt from The Messy Baker

Bircher Muesli from Peanut Butter and Peppers

Hello Kitty Rice Krispies from The Ninja Baker

Homemade Cinnamon Rolls from In The Kitchen With KP

Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom

Ombre Mini Cakes from Daily Dish Recipes

Chocolate Dipped Madeleines from Big Bear’s Wife


Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk all about our foodie fears! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 3:00 pm AKST/7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Check out the Food & Wine Conference sponsored by Sunday Supper! Being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Find out more here → Food & Wine Conference

Because someone actually correctly guessed, here is the answer to the mystery food…

Maktak - an Alaskan delicacy

Maktak – an Alaskan delicacy

And no, I didn’t try it. When I went back up to get a piece, it was already gone! It was the first dish to vanish from the picnic.

Comments

  1. theninjabaker says

    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.

  2. jengibreazul says

    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

  3. smallwalletbigappetite says

    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.

  4. says

    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. ;)

  5. Carla says

    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!

  6. hipfoodiemom says

    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

    • says

      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. Gourmet Drizzles says

    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!

  8. Camille says

    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!

  9. says

    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?

  10. says

    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!!

  11. gottagetbaked says

    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!

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