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deb's moose chili

(3 ratings)
messinthekitchen avatar
Recipe by
deb baldwin
@messinthekitchen
blanchard, ID

My version of a chili recipe that I got partly off the internet and combined it with my recipe. The longer this simmers the better it taste.

(3 ratings)
yield 10 serving(s)
prep time 20 Min
cook time 3 Hr
method Stove Top

Ingredients For deb's moose chili

  • 2 lb
    moose meat, beef brisket or roast, cubed
  • olive oil
  • 1 md
    onion, chopped
  • 1
    green bell pepper, chopped
  • 5 or 6 lg
    garlic cloves, minced
  • 1 tsp
    chili powder (add more if you like it hot)
  • 1 dash
    cayenne pepper to taste
  • 3 Tbsp
    italian seasoning
  • 2 can
    tomatoes, canned and chopped, with liquid
  • 1 can
    tomato sauce
  • salt and pepper to taste
  • 1
    bay leaf
  • 1/2 c
    strong coffee
  • 2 can
    kidney beans, drained

How To Make deb's moose chili

  • 1
    Cube meat into 1" cubes. Add garlic, green peppers and onions to bottom of pot and add a small amount of olive oil. Stir and cook until onions are almost transparent. Remove vegetables and add cubed meat. Brown meat in pot. Add oil if needed.
  • 2
    Return vegetables to pot. Add tomatoes and tomato sauce, coffee and all the spices. Bring to a boil and turn down to a simmer. Cover. Simmer for 2 1/2 hours or longer until meat is tender. Remove bay leaf and add kidney beans. Stir pot. Cover and simmer for 30 minutes. Serve with sour cream and grated cheddar cheese. If you want to change this up just a little for the next night, add more tomato sauce and a cup of elbow macaroni. Add water if necessary. Bring to a simmer and cook until macaroni is done.
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