Deb's Moose Chili

deb baldwin


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.

pinch tips: How to Use a Meat Thermometer





20 Min


3 Hr


Stove Top


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

Directions Step-By-Step

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.
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.

About this Recipe

Course/Dish: Beef, Chili, Wild Game
Main Ingredient: Wild Game
Regional Style: American
Hashtags: #venison, #beans, #tomatoes