Moose chili is one of my families favourite winter meals. It's soul warming and hearty to carry you though the dull (and dark) winter days, where the nights are long and the days are short. Whip this dish up and serve it to a crowd on any night for dinner. You will have a lot of appreciative folks at your table.
The following recipe may be too spicy for some. So limit the amount of red chili peppers and chili powder to spice it up the way you like it.
In a 5 quart or larger Lodge Dutch Oven add your cooking oil (in our case coconut oil) and heat over a medium heat. Add onions and sauté them until they are opaque and softened. At this point add the garlic and continue to sauté for a few minutes. Be sure to not burn the garlic.
Add the moose meat to the Dutch oven, cooking and stirring until the meat is browned.
While the meat is browning, in a blender combine the tomato sauce and mushrooms and blend to a finely chopped consistency (not purée).
Once the meat has browned, combine the tomato sauce mushroom mixture, diced tomatoes, tomato paste, kidney beans, black beans and chick peas. Increase the temperature and heat until boiling.
At this point you will want to add the: green pepper, red pepper, chili peppers, parsley, thyme, salt & pepper, sugar and wine.
Cover and simmer for at least one hour.
While simmering, make up a batch of cornbread and brown basmati rice to serve with your moose dish.
Cornbread is a great match for a hearty winter meal such as this.