Tom Murtiashaw
TVWBB Member
I had some chopped beef brisket in the freezer that was leftover from a smoke I had done several months ago, so I combined that with leftover moose burgers I had grilled this week and a little leftover moose sausage to make a pretty decent chili last night. Nothing fancy, just sauteed about half a medium onion (finely chopped) in olive oil; added the moose and brisket (about a pound and a half of meat total); emptied a packet of chili seasoning mix in the pot; added two cans of diced tomatoes; one can of pinto beans (only can of beans I had in the cupboard); a couple of pinches of salt and about a pinch of sugar (the sugar helped neutralize the slight burned taste I was getting from some of the grilled meat that was used); added some water until it was the consistency I wanted and then let it all simmer for about an hour or so. Tasted good last night and even better today for lunch.