A good bowl of moose chili on a cold day is like curling up with a warm blanket on the couch. It just engulfs you in warmth. A warm bowl of good hearty chili eases coldness, that chill to the bone begins to dissipate when you start eating it.
Chili is definitely comforting food, no doubt about it. The protein fills you up and provides energy, the spices warm you up, what’s not to love.
Some people like their chili spicy, some like it with a subtle spice. I use, what I think, is a bit of a different ingredient. For me, this ingredient just takes my chili to a whole new level. I don’t use much of it, but just enough to give it a nice flavor profile.
What’s my secret ingredient you ask?
Molasses. Yes, good old fashioned molasses, I may have a slight preference to anything bbq and adding molasses, just gives it that bold flavor profile, in my opinion.
- 2 lbs ground moose
- 1 can red kidney beans
- 2 cans tomato sauce
- 1 can black beans
- 4 1/2 tbsp chili powder
- 1 can pork & beans
- 1/2 can kernel corn
- 1/4 cup bbq sauce
- 1/4 cup molasses
- 1 tbsp toasted onion
- 1/2 tbsp paprika
- 1/2 tsp garlic salt
- grated cheese
For Moose Chili In a large pan, fry moose until cooked. Add the remaining ingredients and simmer until flavors are well blended about 15 mins.
Serve with grated cheese and fresh chopped chives on top.
I like moose Canadian recipes, especially Moose Soup. It is a perfect dish for long cold winter days.