 |
Prep Time: 15 Minutes Cook Time: 490 Minutes |
Ready In: 505 Minutes Servings: 1 |
|
This is a chili I have been making for years. I have made it with all kinds of ground meats (beef, turkey, deer, elk) but I prefer ground moose. The longer you let it simmer the better as the flavors will blend. Top with shredded cheddar cheese. Serve with fresh baked cornbread and sweet honey butter. Men LOVE this meal! Ingredients:
1 pound ground moose |
1 (28 ounce) can diced tomatoes with green chile peppers |
2 (15 ounce) cans chili beans, undrained |
2 (14 ounce) cans kidney beans, rinsed and drained |
2 (14.5 ounce) cans pinto beans, rinsed and drained |
2 (2.25 ounce) cans sliced black olives |
1 white onion, chopped |
1 green bell pepper, chopped |
1 (1.25 ounce) package chili seasoning mix |
Directions:
1. Brown the ground moose in a large skillet over medium-high heat.
2. Combine the moose, diced tomatoes, chili beans, kidney beans, pinto beans, olives, onion, and bell pepper in a slow cooker; stir in the chili seasoning. Set the slow cooker to Low; cook 8 to 12 hours.
|
|