Moose Chili Recipe

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The Alaska from Scratch CookbookMy favorite way to introduce out-of-town guests to eating moose is with a familiar, flavorful pot of chili. Moose is often readily available here in Alaska, and when ground, its subtle flavor makes a perfect substitute for lean ground beef. It’s not at all gamey like venison, as most people expect. However, if you don’t have access to moose, I’ve made similar versions of this chili over the years with ground beef and ground turkey as well, so feel free to try it with what you have on hand. Don’t skip the avocado on top. It adds the perfect cooling creaminess against the smoky heat of the chipotle. Serve with freshly baked cornbread or corn chips on the side.

  • Yield: 6 Servings


  • ½ pounds ground moose or ground beef
  • 1 red onion, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 canned chipotle in adobo sauce, finely chopped
  • 2 tablespoons tomato paste
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (15 ounces) dark red kidney beans, rinsed and drained
  • 1 can (14.4 ounces) diced tomatoes
  • 1 can (15 ounces) beef broth
  • A half lime juice
For Serving
  • Jack cheese, grated
  • 1 ripe avocado, pitted, peeled, and chopped
  • Red onion, finely chopped
  • Cilantro, chopped
How to Make It
  1. In a Dutch oven, brown the moose meat or beef over medium heat. Add the onion and cook for 2 minutes, or until tender. Stir in the chili powder, cumin, salt, chipotle, and tomato paste. Pour in the beans, tomatoes, and beef broth, stirring to combine. Bring the mixture to a simmer, reduce the heat to low, and cook, uncovered, for 60 minutes, stirring often to prevent sticking. The chili will thicken as it cooks. Remove from the heat and stir in the lime juice.
  2. To serve, ladle the chili into bowls. Top with cheese, avocado, onion, and cilantro. Corn chips or cornbread recommended on the side.

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