Alaska

Moose Chili

A true taste of the Last Frontier. This hearty chili features lean wild moose meat, juniper berries, and warming spices that sustain through the long Alaskan winters. Rich, gamey, and deeply satisfying.

⏱ Total 2hr 30min 🍴 Serves 10 🌶 Medium Heat 🦌 Wild Game

Equipment Needed

🍲 Large Dutch Oven
🥣 Mixing Bowls
🔪 Sharp Knife
🥄 Cutting Board
🥨 Mortar & Pestle

Instructions

1

Render the bacon: In a large Dutch oven over medium heat, cook the diced bacon until crispy, about 8 minutes. Remove bacon bits and set aside, leaving the fat in the pot.

2

Brown the moose: Increase heat to medium-high. Add moose meat in batches and cook, breaking up with a spoon, until well browned, about 8-10 minutes per batch. Remove and set aside with bacon.

Tip: Moose is very lean, so the bacon fat is essential for both flavor and cooking. Don't skip it!
3

Saute vegetables: Add onions and bell peppers to the pot. Cook until softened, about 7 minutes. Add garlic and cook for 1 minute until fragrant.

4

Toast the spices: Add chili powder, cumin, crushed juniper berries, smoked paprika, and cayenne. Stir constantly for 1-2 minutes until fragrant and spices are toasted.

5

Build the chili: Return the browned moose and bacon to the pot. Add crushed tomatoes, tomato paste, beef broth, bay leaves, and brown sugar. Stir to combine.

6

Simmer low and slow: Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally. The long simmer tenderizes the lean game meat.

Tip: Alaskans often simmer this chili even longer - up to 3 hours - for incredibly tender meat.
7

Add beans: Stir in the kidney beans and continue simmering uncovered for 30 more minutes. The chili should thicken nicely.

8

Season to taste: Remove bay leaves. Taste and adjust salt, pepper, and spices as needed. The juniper should be subtle but present.

9

Rest before serving: For best flavor, let the chili rest off heat for 15-20 minutes. This allows the flavors to meld and the meat to absorb more liquid.

10

Serve: Ladle into deep bowls and top with sharp cheddar, sour cream, and green onions. Serve with crusty sourdough bread to soak up the rich broth.

💡 Alaska Chili Tips

  • Substituting meat: No moose? Use elk, venison, or even lean beef. Mix with 20% ground pork for added fat content.
  • Juniper berries: These are traditional to Alaskan cooking and complement game meat perfectly. Find them at specialty stores or online.
  • Caribou variation: Caribou meat works equally well and is traditional to many Alaska Native communities.
  • Make it ahead: Like most chilis, this tastes even better the next day. The flavors continue to develop overnight.
  • Freezer friendly: This chili freezes beautifully for up to 3 months - perfect for stocking up during hunting season.
  • Altitude adjustment: If cooking at high altitude (common in Alaska), increase simmering time by 20-30 minutes.