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Moose Chili Recipe

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This Moose Chili is a flavorful, slow-simmered dish made with lean moose meat, hearty beans, fire-roasted tomatoes, and a blend of smoky spices. It’s rich, comforting, and perfect for a cold night or game day!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 ½ lbs ground moose meat (or diced moose stew meat)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, diced (optional, for heat)
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 cups beef or wild game broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon (adds depth, optional)
  • ½ teaspoon black pepper
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon cayenne pepper (optional, for extra heat)
  • 1 teaspoon dried oregano

Optional Toppings:

  • Shredded cheese (cheddar or Monterey Jack)
  • Sliced avocado
  • Chopped fresh cilantro
  • Sour cream or Greek yogurt
  • Crushed tortilla chips

Instructions

Step 1: Brown the Moose Meat

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add moose meat and cook for 5-7 minutes, breaking it apart until browned.
  3. Add onion, garlic, and jalapeño. Cook for 3-4 minutes, until softened.

Step 2: Add Seasonings & Simmer

  1. Stir in chili powder, cumin, smoked paprika, cinnamon, black pepper, salt, and cayenne pepper. Cook for 1 minute until fragrant.
  2. Add tomato paste, stir, and cook for another 1-2 minutes.
  3. Pour in fire-roasted tomatoes, tomato sauce, beans, Worcestershire sauce, and broth.
  4. Bring to a boil, then reduce heat to low. Cover and let simmer for 45-60 minutes, stirring occasionally.

Step 3: Adjust & Serve

  1. Taste and adjust seasoning as needed. If too thick, add more broth.
  2. Serve hot with your favorite toppings and enjoy!

Notes

  • For a slow cooker version, brown the moose meat first, then transfer everything to a Crock Pot and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  • Add corn or bell peppers for extra texture and sweetness.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Find it online: https://ukfinda.com/moose-chili-recipe/