Did you Moose Me?

Here is my spin on chili. Used some Canadian moose meat I got from one of my trap buddies. I first made this recipe on a camping trip back in October out on the Turtle Flambeau Flowage.

Flambeau Chili

1 lb. Moose meat, cut into ½ inch pieces
1 lb. Ground Moose Meat
5 strips of Bacon
1 large white Onion
5 cloves of Garlic
4 whole Poblano Peppers, diced
1 can dark red Kidney Beans
1 can Pinto Beans
2 cans diced Tomatoes
1 can Tomato Paste
1 bottle Alaskan Winter Ale Beer
1 can Chicken Broth
1 TBS Cumin
1 TBS Coriander
1 TBS Chili Powder
1 tsp ground Mustard Seed
Salt & Pepper to taste

Pre heat large Dutch oven over medium high heat. Add 2 tablespoons of canola oil to the pan and add cubed moose meat. Sear meat on all sides. Do in batches if necessary. Remove meat to a platter. Next, add ground moose to the pan and fry until nicely browned. Remove ground meat to the platter with the cubed meat. Next, add bacon and fry until just crisp. Then add onion and garlic. Sauté, stirring often until soft. Then add tomatoes, tomato paste, beer, chicken broth, and spices. Then return all the meat to the Dutch. Mix gently and bring to a boil, then lower heat, cover and simmer for 1 to 2 hours or until meat is very tender. Add more beer or broth if needed. Add Poblanos and beans and continue to cook for 30 minutes. Season with salt and pepper. Serve with shredded cheese and sour cream.