Of course you dont have to use moose meat. Any type of ground meat works....of course since my dad has a few freezers full of Moose, Elk, Venison, Sheep, etc...i usually pick a more game-ier ground meat.
Also...i do not put measurements for spices because, i just add more as i go!
1Brown meat and chopped onions in a skillet. Drain most of the fat off (but save it in a little dish)
2Put 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.
3Dump 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).
4Add 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!
5cook on low for 8 hours.
6serve with sharp cheddar cheese, sour cream, corn bread, and of course, the great Crystal hot sauce.