deb's moose chili
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.
prep time
20 Min
cook time
3 Hr
method
Stove Top
yield
10 serving(s)
Ingredients
- 2 pounds moose meat, beef brisket or roast, cubed
- - olive oil
- 1 medium onion, chopped
- 1 - green bell pepper, chopped
- 5 or 6 large garlic cloves, minced
- 1 teaspoon chili powder (add more if you like it hot)
- 1 dash cayenne pepper to taste
- 3 tablespoons italian seasoning
- 2 cans tomatoes, canned and chopped, with liquid
- 1 can tomato sauce
- - salt and pepper to taste
- 1 - bay leaf
- 1/2 cup strong coffee
- 2 cans kidney beans, drained
How To Make deb's moose chili
-
Step 1Cube 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.
-
Step 2Return 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.
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