Moose Chili for a Tail-Gating #SundaySupper

This week, our Sunday Supper crew is sharing a FAN-tastic array of goodies for Football Season…whether you are at the game or in your living room!
I am sharing with you Moose Chili.

moosechili

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.

1

 

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.

2

 

Scoop the bacon out with a slotted spoon and reserve it in a dish.

3

 

Toss that into the bacon drippings, and cook until the onion is tender.

4

 

Splash in a little whiskey – about 2 tablespoons

5

 

Add in 15 ounces of tomato sauce

6

 

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

7

 

Then pour in a cup and a half of beef broth

10

 

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.

11

 

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.

12

 

Let it cook about 15 more minutes, and then stir in the bacon.

13

 

Serve topped with sour cream and shredded cheese.
Enjoy!

14

Moose Chili
 
Ingredients
  • 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
Instructions
  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!

Have a wonderful Sunday Supper!!!

Don’t forget to join us on Sunday as we share our favorite tailgate recipes and tips. Hop on twitter at 7pm EST/3pm AST for the live #SundaySupper chat.

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