In this Backyard Life video, legendary outdoorsman Joe Thomas shares his personal moose chili recipe. It’s one of Thomas’ favorite fall recipes for both hunting camp and family get-togethers, namely because it’s both super easy to make and super tasty to eat.
“The credit goes to my mother-in-law, grandma Marlene, who’s created this dish, and it’s become my favorite,” Thomas says. “The only change I’ve made is she used beef and I like wild game, so I use moose meat.”
The moose meat being using in this batch came from one Thomas harvested in Newfoundland, Canada last year. It’s super lean with very little fat, which is how he prefers it. Although you can sub in just about any game (venison, antelope, etc.), Thomas says there’s nothing quite like moose meat.
Re-create your own version of Joe Thomas’ moose chili by following his personal recipe:
Joe Thomas’ moose chili is a hearty wild-game meal to spice up hunt camp—or your next backyard get-together.
Moose chili Ingredients
2 lbs. ground moose meat (browned and drained)
4 cups water
1 can tomato sauce
1 can spicy chili beans
2 dashes Worchestershire sauce
2 tsps. salt
2 bay leaves
2 tsps. Cumin
2-4 tsps. chili powder
1/4 tsp. allspice
1-2 tsps. cinnamon (the key ingredient in Cincinnati chlii)
moose chili cooking Directions
- Combine all ingredients into the browned and drained moose meat
- Cover and simmer on low heat for approximately 2 hours (taking the lid off the last 20-30 minutes and stirring occasionally to help thicken)
- Place 2 large scoops of chili in a bowl, then garnish with fresh shredded cheese, small scoop of sour cream, shredded or diced onions, and Saltine crackers
