Wild Game Chili Recipe

Name: Wild Game Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing; 2 pounds ground moose or beef; 2 cups chopped Vidalia or other sweet onions; 6 cloves garlic, minced; 2 28 -ounce cans fire-roasted peeled whole tomatoes; 1 8 -ounce can tomato sauce; 1 cup diced bell peppers (any color); 2 tablespoons chopped fresh parsley; 1 mild green chile pepper (such as Anaheim), seeded and chopped (or a 4-ounce can green chiles, drained); 2 jalapeno peppers, seeded and finely chopped; 1/2 red or orange habanero chile pepper, seeded and finely chopped; 1 New Mexico chile pepper, seeded and finely chopped; 2 1/2 tablespoons chili powder; 1 teaspoon ancho chile powder; 1/2 teaspoon chipotle chile powder; Kosher salt; 1 1/2 tablespoons ground cumin; 1 1/2 teaspoons dried oregano; Freshly ground pepper; 1/2 cup beer (or use water); 3 tomatoes

Servings: persons

1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
2 pounds ground moose or beef
2 cups chopped Vidalia or other sweet onions
6 cloves garlic, minced
2 28 -ounce cans fire-roasted peeled whole tomatoes
1 8 -ounce can tomato sauce
1 cup diced bell peppers (any color)
2 tablespoons chopped fresh parsley
1 mild green chile pepper (such as Anaheim), seeded and chopped (or a 4-ounce can green chiles, drained)
2 jalapeno peppers, seeded and finely chopped
1/2 red or orange habanero chile pepper, seeded and finely chopped
1 New Mexico chile pepper, seeded and finely chopped
2 1/2 tablespoons chili powder
1 teaspoon ancho chile powder
1/2 teaspoon chipotle chile powder
Kosher salt
1 1/2 tablespoons ground cumin
1 1/2 teaspoons dried oregano
Freshly ground pepper
1/2 cup beer (or use water)
3 tomatoes

1
Heat the olive oil in a large skillet over medium-high heat.
2
Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes.
3
Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside.
4
Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher.
5
Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green chile, jalapenos, habanero and New Mexico chile.
6
Add the chili powder, ancho chile powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer.
7
Reduce the heat to medium low and simmer, stirring occasionally, 1 hour.
8
Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil.
9
Cut the tomatoes in half and set cut-side down on the prepared baking sheet.
10
Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour.
11
Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours.
12
Season with salt.
13
Photograph by Ryan Dausch

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing, 2 pounds ground moose or beef, 2 cups chopped Vidalia or other sweet onions, 6 cloves garlic, minced, and more.

Yes, Wild Game Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Game Chili

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