Hearty Moose Chili

Raphe Reeves


Beverage pairing:
Beer: Abita Amber
Wine - Tempranillo (Spain)

Ground Moose Chili - When Fall trickles into Middle TN, I automatically think Chili, as many others do. It's good for the soul and warms one from the inside out. Thanks to Mr. Dan Hammond for the ground Moose, I was afforded the opportunity to create my own "Moose Chili" recipe. I prefer to give it 48 hours to sit in the refrigerator so all the spices can meld together. The flavors explode in your mouth whilst eating and that's the main reason people love this Chili.


★★★★★ 1 vote

6 - 8
1 Hr
3 Hr


  • 2 lb
    ground moose
  • 6 medium
    cored & sliced tomatoes (or substitute 3 cans/diced)
  • 1 large
    spanish or vidalia onion, peeled & sliced
  • 2 clove
  • 1 can(s)
    tomato sauce
  • 1 can(s)
    light kidney beans
  • 4 oz
    diced green chiles
  • 3 medium
    bell peppers, cored & sliced (yellow, orange, red)
  • 1 bottle
    12oz, nut brown beer (abita, sierra nevada, etc.)
  • 1/4 c
    chili powder (or substitute chili seasoning pack for the next 6 ingredients)
  • 2 tsp
    oregano, dried
  • 2 tsp
    ground cumin
  • 1 tsp
  • 1 tsp
  • 1 tsp
    smoked paprika
  • 1 tsp
    red pepper flakes (leave out if you don't prefer the extra heat)
  • 2 Tbsp
    cacao nibs (key ingredient...)

How to Make Hearty Moose Chili


  1. Brown the ground moose in a skillet with one clove of garlic. After browning, add ground moose to chili pot with all other ingredients.
  2. With all the ingredients in your chili pot, let it simmer on the lowest, cooktop/gas, heat for 3 hours, stirring infrequently.
  3. Refrigerate for 24, preferably 48 hours.
  4. Over low heat, bring the chili to a low boil slowly. When it's hot, enjoy it with all your favorite sides. Cheers to all...

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