Wild Game Chili

Ingredients

• 1 teaspoon ancho chile powder 
• 0.5 cup beer (or use water)
• 1 cup bell peppers diced (any color)
• 8 ounce tomato sauce canned
• 0.5  orange habanero chile pepper red seeded finely chopped
• 1  mild chile pepper green seeded drained chopped canned (such as Anaheim) (or a 4-ounce can chiles, )
• 1  new mexico chile pepper seeded finely chopped
• 0.5 teaspoon chipotle chile powder 
• 2.5 tablespoons chili powder 
• 56 ounce fire-roasted tomatoes whole peeled canned
• 2 tablespoons parsley fresh chopped
• 6 cloves garlic minced
• 1.5 tablespoons ground cumin 
• 2  jalapeño peppers seeded finely chopped
• 8 servings kosher salt 
• 1.5 tablespoons olive oil extra-virgin plus more for brushing
• 1.5 teaspoons oregano dried
• 8 servings pepper freshly ground
• 3  tomatoes 
• 2 cups vidalia sweet chopped
• 2 pounds ground moose 
• 2 pounds ground moose 

Equipment

• frying pan
• baking sheet
• oven
• pot
• potato masher

Directions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes.
3. Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside.
4. Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher. Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green chile, jalapenos, habanero and New Mexico chile.
5. Add the chili powder, ancho chile powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer. Reduce the heat to medium low and simmer, stirring occasionally, 1 hour.
6. Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil.
7. Cut the tomatoes in half and set cut-side down on the prepared baking sheet.
8. Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour.
9. Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours. Season with salt.
10. Photograph by Ryan Dausch