Debs Moose Chili Recipes

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes. Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside.
• Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher. Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green chile, jalapenos, habanero and New Mexico chile. Add the chili powder, ancho chile powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer. Reduce the heat to medium low and simmer, stirring occasionally, 1 hour.
• Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil. Cut the tomatoes in half and set cut-side down on the prepared baking sheet. Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour.
• Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours. Season with salt.

Steps:

• In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
• Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Steps:

• Brown the ground moose in a large skillet over medium-high heat.
• Combine the moose, diced tomatoes, chili beans, kidney beans, pinto beans, olives, onion, and bell pepper in a slow cooker; stir in the chili seasoning. Set the slow cooker to Low; cook 8 to 12 hours.

Steps:

• In a large chili pot, combine: tomato sauce, tomato paste, beer, chopped peppers, chili powder, vinegar, Tabasco sauce, cumin, crushed red pepper, oregano, Worcestershire sauce, salt and pepper. Bring to simmer.
• In a large frying pan cook bacon until crisp.
• Add bacon and 2 TB drippings to chili pot.
• Brown moose meat, onions, garlic and MSG and add to chili pot.
• Cover pot and simmer for one hour.
• Add beans to chili pot and simmer 1/2 hour more.
• If you like your chili thinner add tomato juice.

Steps:

• 1. Brown meat and chopped onions in a skillet. Drain most of the fat off (but save it in a little dish)
• 2. Put 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.
• 3. Dump 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).
• 4. Add 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!
• 5. cook on low for 8 hours.
• 6. serve with sharp cheddar cheese, sour cream, corn bread, and of course, the great Crystal hot sauce.

Steps:

• Mix together seasoning mix.
• Store in an airtight container in a cool, dry place. (You will only use 5 tsp in this recipe - save the rest for next time!).
• In a skillet, cook ground beef until no longer pink.
• Drain.
• Add onion and 3 tsp of seasoning mix.
• In Crock-Pot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.
• Place the other can of beans in a blender and process until smooth.
• Add beans and meat to the crock pot.
• Stir together.
• Cook on low for 6 to 8 hours.