Deb's Moose Chili
The longer this simmers the better it taste.
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- 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
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.
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.
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.