Seeing as its moose season and we’re going to be headed out on our hunt soon, I think it’s only fitting that I share a moose recipe. Technically, though, this isn’t really a moose recipe. My dad actually made this to be used with regular burger, but we got a moose last year and that’s what I’ve been using to make this, so moose chili it is.
Before anyone starts wondering if I’m sharing a secret family recipe, I did get permission from my dad to post this, so thank you, Dad! My dad has been one of the most influential people in me gaining my love for the outdoors, so it makes perfect sense that this recipe would be one of my first few posts.
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Ingredients:
1/2 pound moose burger (or hamburger/elk burger/etc)
1/2 pound Jimmy Dean Maple Sausage (or whatever sausage flavor you desire)
1/2 bell pepper, chopped
1/2 onion, chopped
1 10 oz. can tomato soup
1/4 cup milk
1 19 oz. can kidney beans
1 15 oz. can chili beans
2 Tbsp brown sugar
1 tsp salt
1 dash pepper
2 dashes chili powder
Directions:
Brown meat with onion and green pepper. Drain fat. Add remaining ingredients and simmer on low heat for 1/2 hour.
That’s really all you do. I could drag this out into fifteen different steps of how to put it all together, but why not keep it simple and straight to the point. This tastes great with corn bread and you’ll always want seconds, although its really filling, so I usually make a double or triple batch and have some leftovers for lunch. It also freezes pretty well, so that’s a great option for leftovers, too. Happy cooking, friends!
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