On a recent trip to Alaska our hosts sent us home with a box filled with wild game. One of the items in that box was ground moose meat. We wanted to honor the Alaskan way of eating wild game for sustenance and sustainability, and we also happen to love chili that much. So, it was only logical that a moose chili had to happen. It's a hearty meal that should satisfy the manliest appetites. Plus, this dish is filled with nutrients that are good for you so there's that, too.

Remember, you can add or subtract to this recipe in whatever way you see fit. This is just a template for you to go and create your own version, or maybe you’ll think that this one is the bomb just as it is. We do.

1/2 cup black beans

1/2 cup red kidney beans

1/2 cup pinto beans

1 lb. ground moose meat (beef, bison or other caribou, ground chicken or turkey will also work)

2 bay leaves

2 15 oz. can fire roasted tomatoes

1 beer or 1 1/2 cups white wine

Salt - to taste

Black pepper to taste

1/2 cup extra virgin olive oil

1 yellow onion - medium to large dice

3 to 4 cloves of garlic - minced

2 medium carrots - medium dice

1 yellow pepper - medium to large dice

1 red pepper - medium to large dice

1 green pepper - medium to large dice

1 jalapeño - small dice

2 teaspoons ground cumin

3 teaspoons chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon turmeric

Pinch cinnamon

1-quart chicken or vegetable stock

In a deep, medium-sized frying pan or 4qt or 6qt soup pot, sauté onion, peppers and carrots for 5 to 15 minutes or until you get a nice golden brown color. Lightly salt each layer of vegetables as they go in the pan. Add the spice blend as the aromatics cook.

Begin browning the moose or other meat in a separate pan. Use a fork to break down the ground meat into smaller bite sized pieces. Once the meat is no longer pink and has nice color add it to the pan with the rest of the ingredients and stir to combine flavors.

Add your beer or wine and let the alcohol cook off. Use a medium to medium high setting on your burner for this part.

Add the two cans of tomatoes to the pan and stir in. Cook for another 5 to 10 minutes before adding the beans and stock.

Add the beans and stir. Add the stock, bring to a high simmer then bring heat down to a medium low.

Let the whole thing cook down until it has the desired consistency for you.

Once the chili is done cooking, serve on it’s own or over a bed of rice and top with a nice dollop of a chunky guacamole (recipe coming soon).

Eat up and let us know how you like it!