Maverick Moose Chili Recipes

WILD GAME CHILI

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.

MAVERICK MOOSE CHILI

Steps:

• Brown ground meat in skillet.
• In a large crock-pot combine all beans, Ro*Tel, and olives. Stir in the browned meat. Add the chopped onion and bell pepper. Stir in the chili seasoning and let simmer all day. The longer you let it simmer the better as the flavors will blend.
• Serve in crock type bowls, top with shredded cheddar cheese. Serve with fresh baked cornbread and sweet honey butter!!