Debs Moose Chili Recipes

Steps:

• Brown the ground moose in a large skillet over medium-high heat.
• Combine the moose, diced tomatoes, chili beans, kidney beans, pinto beans, olives, onion, and bell pepper in a slow cooker; stir in the chili seasoning. Set the slow cooker to Low; cook 8 to 12 hours.

Steps:

• In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
• Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes. Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside.
• Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher. Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green chile, jalapenos, habanero and New Mexico chile. Add the chili powder, ancho chile powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer. Reduce the heat to medium low and simmer, stirring occasionally, 1 hour.
• Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil. Cut the tomatoes in half and set cut-side down on the prepared baking sheet. Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour.
• Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours. Season with salt.

Steps:

• 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.

Steps:

• 1. Brown meat and chopped onions in a skillet. Drain most of the fat off (but save it in a little dish)
• 2. Put the cooked meat and onions into large crackpot. Add chili seasoning packet to the meat, using the fat kept from the browning process to get the seasoning absorbed into the meat.
• 3. Dump in tomato sauce and diced tomatoes (drained). Rinse the kidney and black beans to remove all the liquid they are in and then add those as well. (if you are adding corn, do it the same).
• 4. Add Basil and Oregano, salt and pepper, chili powder, garlic, etc...anything you want to add. I never measure mine out...i would estimate i add 2 tbsp oregano, 1 tbsp salt (coarse kosher), 1/2 tbsp pepper, chili powder, cumin, and garlic, and a handful of fresh basil leaves coarsely chopped. However i continually add more to the taste...experiment!
• 5. cook on low for 8 hours.
• 6. serve with sharp cheddar cheese, sour cream, corn bread, and of course, the great Crystal hot sauce.

Steps:

• Brown beef in a large deep pan.
• Drain fat.
• Add the garlic, 6 tbsp of the chili powder, and cumin, stirring to coat beef.
• Add the tomato sauce and the beef broth and bring to a boil.
• Reduce heat to low, cover, and simmer for 1 hour (add some water if your heat is too high and chili gets too thick).
• Add masa gradually, stirring after each addition, until chili reaches desired thickness.
• Simmer 15-20 minutes more, then season to taste with salt and add cayenne, paprika, and last tbsp of chili powder.