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…
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.
Dice up a Red Bell Pepper, an Orange Bell Pepper, a large red Onion, and mince 5 cloves of Garlic. 
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. 
Stir in your spices.
Next, mince up 3 Chipotle Peppers in adobo sauce.
Then split & slice 12 ounces of Andouille Sausage.
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. 
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. 
To this, stir in a tablespoon of Brown Sugar, two tablespoons Soy sauce, and a teaspoon of Liquid Smoke.
Add in two bay leaves. My bay leaves come from the land of giants, so I only added one.
Finally, here comes those sautéed goodies.
Stir this all together with some salt & pepper.
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! 
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.
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
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.
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.
It does look like shark teeth! LOL
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!
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I like the texture of stew meat in there, gives it a little more substance, I think.
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!
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In case you didn't see- the dish was Muktuk – bowhead whale. I've never had boar – but may fter we move to Alabama
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.
I don't have a clue about your mystery dish. It kinda looks like whale skin and blubber. Anyway, nice crockpot chili. I like that you used navy beans. So many people use kidney beans and I'm not a fan of them.
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DING! DING! DING! DING! DING! DING!!!!!! You are correct! This is "Maktak" – bowhead whale. And this was the FIRST dish to be emptied at the picnic! I went up to get a piece, and it was all gone.
Now you have me wondering what it tastes like. I know I would never find it here in Georgia. I guess I'll add it to my list if I ever visit Alaska.
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Great colors in your chili, from the peppers to the andouille! I love using wild game, such a great alternative to regular meat. Thanks for hosting this week!
My recent post Braised Lamb Brisket with Lemon Oregano Yogurt Sauce #SundaySupper
Thank you Susan!
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!
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My pleasure Isabel!
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.
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Thank you Heather – this was a fun one!
Your chili looks incredible! I can only imagine how wonderful it must taste!!
My recent post Bircher Muesli #SundaySupper
Thank you Jennifer!
Lol..had no clue about the mystery dish!!But I know for sure that your chilli tastes ablsolutely amazing!!Love all the delicious flavors in there
My recent post Baked Lemon Coconut Risotto #SundaySupper
Thank you Soni!
I'll eat the chili, but I'm not sure I can do the whale! How was it???
My recent post Strawberry Raspberry Fruit Leather ~ New Food Adventure #SundaySupper!
I didn't try it, it was all gone when I went back to try it. But my son did, and he said it was "good but weird."
My recent post Caribou Andouille Chili For an Adventures in Food #SundaySupper
Congrats on tackling andouille and chipotle! I keep a jar of chipotle peppers in adobo sauce in the refrigerator and add a little to so many things. And I love the idea of adding andouille to chili. And thanks so much for hosting us with such a fun topic!!
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Is Maktak part of the skin? I really would like to know what it tastes like
I love the flavors in your chili and the addition of andouille sounds fantastic! Thank you so much for hosting this week, Conni! ~ Bea
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Yes, maktak (or muktuk) is the skin and blubber of the whale. It is normally bowfin whale, but is sometimes made from other species.
It's interesting the ingredients in chili change based on regional availability of certain game or meats. Your dish looks very satisfying.
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Alaska has been so cool for you for cooking adventures, what will you possibly top all the cools stuff with in AL? Hmmmmm….how about possum pot pie? LOL
PS…the muktuk is kind of freaking me out a little. lol
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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.
I love heat in my chili! And Chipotle peppers have become a staple around our house now. They're such a great way to add a little heat and smokiness to a dish.
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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!
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'!
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Wonderful chili recipe, Conni, especially with those chipotle peppers. I'll bet the flavor was so rich with the caribou and I love andouille.
How funny that the whale blubber was the first dish to be emptied. Let us know what it's like if you ever get another chance to try it. Thank you so much for hosting this week.
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What a great post and a fun and interesting chili dish!! Thanks for sharing!!
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. .
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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
Yum! I was gonna ask if I could guess til I saw you posted the answer.
Congrats on using two new ingredients in one recipe! I love the flavor of chipotle peppers, but that smell when you first open the can….ugh, so strong! haha. Thanks for hosting SS this week
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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!
Never had caribou before, but if it's like bison I'm all for it!
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The flavors in this soup have to be amazing! It sounds delicious.
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That is local food at its best! What a delicious-looking, comforting stew!
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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!
Now I want desperately to try caribou. I love all of the heat going on in this chili. Yum! Thanks for hosting such a fun event.
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?
What a fun…and a nice recipe! I love your ideas!
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!!
Can I come over for dinner? I've always wanted to try caribou. This chili looks fabulous!
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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!
Chilli is my fav, and this recipe looks great. I'll try it with venison
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