All-Canadian Moose Chili

Canada might not be the first thing that comes to mind when think of chili, but it was a staple when I was growing up. My grandmother, Jean, made an all-day production of it, chopping and simmering away until the smell found its way into every nook and cranny of the rambling house my father built on the shore of Georgian Bay. 

It has been a long, grey winter, and we've been craving chili but haven't quite gotten around to making it. Then the opportunity presented itself. One of the advantages of being friends with your butcher is sometimes something special finds its way to you. George Laganas of Ellas Meat Market fits the bill, and he recently gave us a nice cut from the moose he brought down this hunting season. "Moose Chili," we said, "Why not!"

Our recipe is a blend of my grandmother's low and slow approach and a series of tips and tricks from recipes we've tried over the years, including the Joy of Cooking's Ohio Farmhouse Sausage Chili and America Test Kitchen's Ultimate Vegetarian Chili. Rather than switching meats as we changed recipes, we just kept adding them as well! 

n.b. This is an all-day recipe, start early, around 10am!

Preheat the oven to 300 degrees and toast (If you like things hot check out some other options at the Guide to Mexican Chili Peppers):

• 3 whole ancho chili peppers
• 3 whole guajillo chili peppers
• 3 whole pasillo chili peppers

Remove the peppers from the oven to a plate to cool for 10 minutes, remove the stems and seeds, and grind them to powder using a spice mill, mortar and pestle, or Cuisinart.

In an InstantPot on high, cook for 13 minutes and allow 10 minutes before releasing pressure with:

• 2 cups dried black-eyed peas
• 6 cups of water

and remove to a bowl. Repeat for 30 minutes and allow 10 minutes before releasing pressure with:

• 3 cups dried black beans
• 6 cups of water

Saute in a saucepan over medium heat 

• 8 thick slices of smoky bacon cut into lardons 

until they have rendered their fat and are crispy. Remove the lardons from the pan with a slotted spoon and set aside in a bowl. Divide the fat between the saucepan and a large Dutch oven. In the saucepan sear the following in the remaining bacon fat:

• 1.5 pounds of moose meat, cut into small cubes
• 1.5 pounds of mild Italian sausage, uncased and crumbled
• 4 pounds of short ribs, cut into chunks between the bones

and remove to the bowl with the bacon. In the Dutch oven sautee:

• 4 large sweet onions, chopped,
• 3 large green peppers, chopped,

Add:

• 1 head of garlic, peeled and crushed

until cooked and then add:

• Ground chilis
• 3 tablespoons of oregano
• 2 tablespoons of cumin

Until the spices bloom (or the heady scents of southwestern cooking fill our northern kitchen) and add:

• 6 tablespoons of tomato paste

and saute for a couple of minutes more. Puree in the Cuisinart:

• 3 28 oz tins of diced tomatoes 

and add to the Dutch oven then add:

• The cooked meat
• The cooked beans
• 2 12oz cans of dark beer or stout
• 1 litre of beef stock

Bring to a low simmer partially covered for the rest of the day, topping up the liquid with beef stock if it gets too thick for your taste, or remove the lid and let some of the liquid evaporate if it is too soupy. Add:

• Salt and Pepper to taste
• And serve with:
• Sour cream
• Chopped cilantro
• Grated queso

And serve on the side

• Tortilla chips
• Guacamole 
• Salsa

Like all of our recipes this will feed a crowd, or give you plenty to put up in stores as it freezes wonderfully. Enjoy!