I have been making this maverick moose chili recipe for years. I have used all kinds of ground meat (beef, turkey, deer, elk), but I prefer ground moose. The longer you let it simmer, the better the flavors will blend. Top it with shredded Cheddar cheese. Serve with fresh-baked cornbread and sweet honey butter. Men love this meal!
Ingredients
- 1 pound ground moose
- 2 cans chili beans , 15 ounce
- 2 cans pinto beans , 14.5 ounce
- 2 cans kidney beans , 14 ounce
- 1 can diced tomatoes with green chile peppers , 28 ounce
- 1 white onion , chopped
- 1 green bell pepper , chopped
- 2 cans sliced black olives , 2.25 ounce
- 1 package chili seasoning mix , 1.25 ounce
Instructions
-
1
Brown ground moose in a large skillet over medium-high heat.
-
2
Combine moose, chili beans, pinto beans, kidney beans, diced tomatoes, onion, bell pepper, and olives in a slow cooker; stir in chili seasoning. Cover slow cooker; cook on Low for 8 to 12 hours.
Nutrition Facts
Per serving
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