Beef, Moose or Venison Chili

Submitted by Catnip46

"This is a really thick hot chile. I myself don't use the hot peppers or Tabasco sauce. I also use the ground red pepper instead of the crushed red pepper. I like my chili a little more thinner so I also add tomato juice. Make this on a nice cold day and it'll heat you up in no time."

 

• Ready In: 2hrs
• Ingredients: 19
• Serves: 15

ingredients

• 4 lbs ground moose
• 2 (12 ounce) cans beer
• 2 medium onions, chopped
• 2 (24 ounce) cans tomato sauce
• 1 cup hot pepper, diced
• 1 (6 ounce) can tomato paste
• 2 tablespoons vinegar
• 12 tablespoons chili powder
• 1 teaspoon Tabasco sauce
• 1 lb bacon, chopped
• 2 tablespoons cumin, ground
• 1 tablespoon red pepper, crushed
• 1 tablespoon msg
• 12 garlic cloves, minced
• 1 tablespoon oregano
• 1 teaspoon Worcestershire sauce
• 2 tablespoons bacon drippings
• 1 tablespoon black pepper
• 1 (16 ounce) can kidney beans

directions

1. 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.
2. In a large frying pan cook bacon until crisp.
3. Add bacon and 2 TB drippings to chili pot.
4. Brown moose meat, onions, garlic and MSG and add to chili pot.
5. Cover pot and simmer for one hour.
6. Add beans to chili pot and simmer 1/2 hour more.
7. If you like your chili thinner add tomato juice.

Reviews

[Melissa K.]

This was a big hit with my crew! I made it with moose meat. I didn't use the MSG and I used slightly less hot peppers. It's easy to do in the crock pot as well... just cook on low (after browning moose, onions, bacon, garlic) for a few hours. It's a hearty and filling chili!