by Chad Lothian
What can be more satisfying on a down-right frigid day than eating a heaping bowl of chili. Moose chili in fact.
1-1.5 pounds of ground moose meat
1 pound of ground chicken meat
1 red bell pepper, diced
1 orange bell pepper, diced
1 jalapeño, diced
2 cloves of garlic, pressed or chopped
1 12 ounce can of kidney beans
1 12 ounce can of crushed tomatoes
1-2 tablespoons chili seasoning
1.5-2 cups of beer
Salt and pepper to taste
1. Sauté, or pan fry your meats until cooked. You can cook them together or separately. When their complete, toss them in the slow cooker.
2. Prepare your vegetables.; Dice your peppers, onions and jalepeno to bite sized pieces before tossing them in the slow cooker.
3.Add the kidney beans and crushed tomatoes.
4. Add your chili spices. This can either be store bought like Chad's, or you can use your secret family chili recipe.
5. Pour in about 2 cups of your favorite beer. We recommend a beer with some body, that is a heavier beer. Stouts work well in chili, however its not uncommon to see a can of Heineken in some recipes. Our rule of thumb, use a beer you'd drink.
6. Add some salt and pepper to taste, and allow the mix to sit and simmer on a low heat for 8 hours, over night, or however long you want. But remember, the longer the flavors meld together, the richer your chili will be.
Recipe courtesy of Chad Lothian, 2013.