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| Maverick Moose Chili |
"This is a chili I were making for years. I actually have made it with all types of floor meats (red meat, turkey, deer, elk) however I select floor moose. The longer you permit it simmer the higher as the flavors will blend. Top with shredded cheddar cheese. Serve with sparkling baked cornbread and sweet honey butter. Men LOVE this meal!"
Ingredients :
- 1 pound floor 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 tired
- 2 (14.Five ounce) cans pinto beans, rinsed and tired
- 2 (2.25 ounce) cans sliced black olives
- 1 white onion, chopped
- 1 inexperienced bell pepper, chopped
- 1 (1.25 ounce) bundle chili seasoning mix
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 8H25M |
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- Brown the floor moose in a large skillet over medium-high warmth.
- Combine the moose, diced tomatoes, chili beans, kidney beans, pinto beans, olives, onion, and bell pepper in a gradual cooker; stir in the chili seasoning. Set the sluggish cooker to Low; cook 8 to 12 hours.
Notes :
- Try using a Reynolds® gradual cooker liner on your slow cooker for simpler cleanup.
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