I always try to stay on top of the moose meat in our freezers. September will be here before I know it, and my dad and brother will be off hunting to New Brunswick to get our meat for the winter. Moose are big animals and there is always enough meat to go around. However sometimes the freezer space needs to be cleared so I do like making up a quadruple batch of moose meat chili to help clear any meat backlogs. Hunting families know exactly what I mean.
At a local restaurant, there is a take out meal called “Taco in a Bag” . It’s taco meat and all the fixings served inside a small bag of Doritos.
I use the inspiration and make a take along inspired meal called “Chili in a bag”. It’s a fun meal of homemade moose meat chili served over organic corn chips (we like Neal’s) topped with organic sour cream and cheese. And usually I top it with green onion or chives too. Scratches the take-out itch but without the yuck ingredients Doritos are made with.
The next day the chili is served over leafy greens from the garden and topped with red onions, fresh tomatoes and green peppers, and tossed with homemade Tex Mex ranch dressing made with yogurt and sour cream.
If we are getting along later in the week and getting tired of the chili, I will freeze two cup servings in containers to heat up for quick lunches at work.
If I am feeding a crowd of hungry boys, I make dinner nachos with organic tortilla chips topped with chili and cheese, put under the broiler for a few minutes and then topped with sour cream and salsa. Gone in minutes.
I also pressure can chili multiple times a year to have some shelf stable jars on the shelf ready for quick meals. I use Angi Schneider’s recipe from her book “Pressure Canning “. I have never regretted having it on the shelf when we need a quick lunch or need a supper put together quickly.
There is no shortage of ideas with moose meat chili.
Cheers,
Jenn xx