I made moose chili from an amazing recipe I found online. It turned out soooooooooooo well, you’ve got to try it!
I did make one modification. OK two modifications. I used red pepper instead of yellow, corn instead of carrot, and moose instead of pork. So there are some different colours. OK, and tastes.
For my birthday I received a killer slow cooker and took the opportunity to look up recipes for “moose” and “slow cooker.”
Unfortunately, this is no easy task (I know it’s not weird for people in western Canada to eat moose, but it’s apparently not a worldwide or even North American delicacy).
Yet I persevered. For the blog. Eventually I found a recipe I thought would work, Slow Cooker Pork and Black Bean Chili. Pretty self-explanatory title hey?
Anyway, Saturday was the day I wanted to make chili for supper except I also wanted to sleep in. Me having little (read: zero) experience with slow cookers, thought I could do both. Silly Robyn. Moose chili takes for-freaking-ever to make. And cook.
OK, so around noon I started figuring out what ingredients I needed to collect before I could start the chili. At least I thawed the moose meat overnight in the fridge. I can do some things right you know.
Before I could toss the ingredients into the slow cooker (where the magic happens) I had to cook up the stripped bacon, brown the cubed moose, and dice the very, very sad onions. Long story short it was about 2:30 p.m. before the slow cooker was involved in the process.
Good thing I had 6-8 hours before the food was edible because it took about that long to clean up my mini kitchen after the chili attempt. I’m not sure I will attempt this sort of thing again—did you know you can buy chili in a can?
And the end result? Very nice. The moose isn’t gamey at all, although I probably didn’t need to cook it so long since moose meat is really lean to start with. I added some sour cream and cheese and it was great. Plus, I will have lunch for a week out of this.
Other delicious recipes
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