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Nothing beats a delicious bowl of chili on a cold day. This recipe for moose chili is something that I’ve recently started experimenting with, and from the results so far, I believe it can be deemed a success.
It is no secret that chili has a frequent presence on our dinner menu, so I thought it would be worth experimenting with a different interpretation of this timeless soup.
How To Make The Best Moose Chili
By following these simple steps, you will be able to successfully cook the best moose chili on your first try! So grab your ingredients and get cooking!
Tool needed:
- Dutch Oven
- Wooden spoon for stirring
Ingredients:
- 2 lbs of ground moose
- 2 cloves of fresh minced garlic
- 1 tablespoon of sea salt
- 1 tablespoon of brown sugar
- 1 teaspoon of paprika
- 1/2 tablespoon each of ground pepper and cumin
- 1/4 teaspoon of cinnamon
- A pinch of dried oregano
- 2 cans (15 oz each) of pinto beans
- 2 cans (10 oz each) of hot Rotel
- 1 can (6 oz) of tomato paste
- 2 banana peppers (or 1 bell pepper, chopped)
- 1/2 of an onion, peeled and sliced
- 2 cups of beef broth
- 2 tablespoons of chili powder
Step 1: Begin by browning the meat with minced garlic in your dutch oven or pot. While the meat is browning, go ahead and combine all the seasonings, except chili powder, and add it to the meat.
You’ll want to use a wooden spatula to break up the meat occasionally.
Step 2: Once the ground moose is cooked, you can now add your beans, Rotel, and tomatopaste.
Note: There are plenty of different ‘heat levels’ of rotel. This chili is pretty spicy with the hot rotel. But that is how we like it!
Step 3: Once everything is stirred in well, you can add in the remaining ingredients: peppers, onions, broth, and chili powder.
Step 4: Finally, give everything one good final stir before covering it with a lid and allowing it to simmer for at least 3 hours to allow the flavors to blend together.
Top tip: if you don’t have a dutch oven, a large pot with a lid will work just fine.
We made this chili last weekend for a fall party, along with a ‘regular’ chili, and I still can’t believe the amount of positive feedback we got about this moose chili.
Everyone was ranting and raving about it so much, that I just knew I had to share it with you all!
Topping Suggestions
Now, as if you need suggestions, here are a few of our favorite chili toppings.
- Sour cream or Greek yogurt
- Shredded cheese
- Hot sauce
- Cilantro
- Diced jalapenos
- Oyster crackers
- Bacon
What Goes Well With Chili?
Nothing goes with chili quite like our Cast Iron Cornbread. Of course, a fresh loaf of homemade bread or stuffed garlic bread for an appetizer are both great options as well.
Storing leftovers + tips & substitutions
While we rarely have any leftovers, you can expect it to keep well in the freezer, in an airtight container, for up to 3 months. Otherwise, if it’s stored in the fridge, I would suggest using it within 3-4 days.
Reheat the moose chili on medium heat, stirring frequently. If it seems like it needs more liquid, you can add more beef broth or even just water.
Now, if you want to make this recipe with something other than ground moose, consider using venison, elk, or beef—really any of your favorite ground meat.
Lastly, if you have a favorite spice or seasonings, feel free to add it to this recipe. That’s the beauty of chili! I personally love adding crushed red peppers to my bowl for extra spice. But beware, this chili is plenty spicy as it is.
What Does Moose Chili Taste Like?
Ground moose closely resembles beef, though it is slightly leaner. Some would compare it to grass-fed beef but with more flavor.
Why Make Moose Chili?
- Lean and Healthy Meat: Moose meat is very lean, making it a healthy option for those looking to reduce fat in their diet. It is high in protein and rich in nutrients.
- Comfort food: There’s something about a warm bowl of chili or stew that can instantly lift your mood and provide a sense of comfort. Moose chili is no exception, with its hearty and filling qualities that satisfy even the biggest appetites.
- Crowd-pleaser: Given its rarity, moose chili is likely to become highly sought after, as everyone will want to have a taste of this intriguing dish.
You Are Now Ready To Enjoy Your Delicious Moose Chili!
So, there you have it–some great reasons why you will love moose chili. Whether you’re a chili fanatic or just looking for something new to try, this dish is a winner in every way.
Moose chili is a hearty and filling dish, perfect for cold weather and outdoor activities. Go ahead and give it a try. You sure will be satisfied by the results!
Comment below on how it went! And in the meantime, try one of these recipes next!
- Best Venison Chili Recipe
- How To Make The Best Ground Pork Chili Recipe
- Simple Venison Stew Recipe
The Best Moose Chili Recipe
Nate Ascher
Ground moose makes a fantastic chili! Once you try this moose chili recipe, you'll see why!
4.91 from 10 votes
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Prep Time 5 minutes mins
Cook Time 20 minutes mins
Additional Time 3 hours hrs
Total Time 5 minutes mins
Course main
Cuisine American
Servings 10 -12
Calories 164 kcal
Ingredients
- 2 lbs of ground moose
- 2 cloves of fresh minced garlic
- 1 tablespoon of sea salt
- 1 tablespoon of brown sugar
- 1 teaspoon of paprika
- 1/2 tablespoon each of ground pepper and cumin
- 1/4 teaspoon of cinnamon
- A pinch of dried oregano
- 2 cans 15 oz each of pinto beans
- 2 cans 10 oz each hot rotel
- 1 can 6 oz of tomato paste
- 2 banana peppers or 1 bell pepper, chopped
- 1/2 of an onion peeled and sliced
- 2 cups of beef broth
- 2 tablespoons of chili powder
Instructions
Begin by browning the meat with minced garlic in your dutch oven or pot. While the meat is browning, combine all the seasonings, except chili powder, and add it to the meat.
Once the ground moose is cooked, add your beans, Rotel, and tomatopaste.
Stir everything in well, then add the remaining ingredients: peppers, onions, broth, and chili powder.
Lastly, give everything one good final stir before covering it with a lid to simmer for at least 3 hours to allow the flavors to blend together. (trust me, its so much better this way)
Notes
This chili is on the spicier side. For a milder flavor, use mild rotel or diced tomatoes instead.
This recipe fits nicely in a 5.5 qt dutch oven.
Nutrition
Serving: 1ozCalories: 164kcalCarbohydrates: 12gProtein: 26gFat: 1gPolyunsaturated Fat: 1gCholesterol: 59mgSodium: 774mgFiber: 4gSugar: 2g
Tried this recipe?Mention @castironskilletcooking on Instagram
This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.
