On a cold day, a good bowl of moose chili is like curling up with a warm blanket on the couch, and 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 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 likes their chili spicy, and some like it with a subtle spice. I use, what I think, is a bit of a different ingredient. For me, this ingredient takes my chili to a whole new level. I don’t use much of it, but just enough to give it an excellent flavor profile.
What’s my secret ingredient, you ask?
Molasses. Yes, good old-fashioned molasses. I may have a slight preference for anything bbq, and adding molasses, gives it that bold flavor profile, in my opinion.
- 2 lbs ground moose
- One can of red kidney beans
- Two cans of tomato sauce
- One can of black beans
- 4 1/2 tbsp chili powder
- One can of 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.
How to Make Moose Soup
How to make braised moose barley soup? One thing I love is a good soup. Soups are hearty and filling and are total comfort food. The layers of flavor that can be achieved in a soup are what makes them extraordinary. Let’s face it, you can throw pretty much anything in a soup, and it’ll probably be delicious; maybe that’s why I love them so much. They are hard to screw up, really… well, I think they are anyway.
I have found that it’s best if you can saute your onions and release the juices and flavors from them for the best flavors. That is a crucial step, in my opinion.
There are a few extra steps for my braised moose barley soup, but I think it’s worth it. Technically this isn’t a proper technique for braising, but it’s the best I could do without a pan suitable for braising.
Ingredients for Moose Soup
- One moose roast
- 4 cups red wine
- Two onions
- 1 tbsp olive oil
- 1 tsp minced garlic
- 6 cups beef stock
- 1 tbsp Cabela’s roasted garlic & beer seasoning
- Three bay leaves
- Salt & pepper
- Two carrots
- Two stalks celery
- 5 cups braised juice
- 4 cups water
- 2 cups shredded moose
- One jar canned tomatoes with juice
- 1/2 cup barley
For moose soup in a large frying pan, brown the sides of the roast. Place the roast in a slow cooker on high heat. Chop one onion and saute in the pan with olive oil. Add 1 cup of red wine and reduce down on medium heat until liquid is reduced by half. Add to slow cooker. Add remaining red wine, beef stock, Cabela’s seasoning, garlic, bay leaves, and salt and pepper. Slow cook on high for 4 hours.
Once moose is cooked, remove from slow cooker, shred moose and add to a large pot. Place remaining ingredients: carrots, celery, onion, canned tomatoes, water, braised juice, and barley. Bring to a boil, reduce heat and simmer for 15-20 mins.
Serve and enjoy Moose Soup!
I like Canadian moose recipes, especially Moose Soup, and it is a perfect dish for long cold winter days.