Entree: USA – Texas – Texas Red Chili with Ground Moose and Pork Belly (Texas-style red chili made with ground moose and rich pork belly for depth of flavor)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Total 2 hrs 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) pork belly, skin off, cut into 1/2-inch (1.27 cm) pieces
- 1 lb (454 g) ground moose
- 2 tbsp (30 ml) vegetable oil
- 2 cups (320 g) yellow onion, chopped
- 4 cloves (0.42 oz (12 g)) garlic, minced
- 3 dried ancho chiles, stemmed, seeded, torn (approx 5/8 oz (18 g))
- 2 dried guajillo chiles, stemmed, seeded, torn (approx 0.42 oz (12 g))
- 2 tbsp (16 g) chili powder
- 2 tsp (4 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 tsp (2 g) smoked paprika
- 3 tbsp (45 ml) tomato paste
- 1 cup (240 ml) beef stock
- 3 cups (720 ml) water, plus more as needed
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 1 tbsp (8 g) masa harina or yellow cornmeal (optional, for thickening)
- Garnish: chopped fresh cilantro and diced white onion (no measurement)

Show original ingredient measurements

- 1 lb (454 g) pork belly, skin off, cut into 1/2-inch pieces
- 1 lb (454 g) ground moose
- 2 tbsp (30 ml) vegetable oil
- 2 cups (320 g) yellow onion, chopped
- 4 cloves (12 g) garlic, minced
- 3 dried ancho chiles, stemmed, seeded, torn (approx 18 g)
- 2 dried guajillo chiles, stemmed, seeded, torn (approx 12 g)
- 2 tbsp (16 g) chili powder
- 2 tsp (4 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 tsp (2 g) smoked paprika
- 3 tbsp (45 ml) tomato paste
- 1 cup (240 ml) beef stock
- 3 cups (720 ml) water, plus more as needed
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 1 tbsp (8 g) masa harina or yellow cornmeal (optional, for thickening)
- Garnish: chopped fresh cilantro and diced white onion (no measurement)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Render the pork belly: heat 1 tbsp (15 ml) oil in a large Dutch oven over medium-high heat, add pork belly pieces and cook until browned and fat renders, about 8–10 minutes; transfer pork belly to a plate, leaving fat in the pot.
2. Brown the moose: add remaining 1 tbsp (15 ml) oil if needed, add ground moose and cook, breaking up with a spoon, until browned, about 6–8 minutes; drain excess fat if there is an abundance but leave some for flavor.
3. Sofrito: add chopped onion to the pot and cook in the remaining fat until soft and translucent, about 6 minutes; add minced garlic and cook 1 minute more.
4. Toast and bloom chiles/spices: add torn dried chiles, chili powder, cumin, oregano, and smoked paprika; stir for 1–2 minutes to toast spices and slightly darken chiles.
5. Build the base: stir in tomato paste and cook 2 minutes; add beef stock and 3 cups (720 ml) water, scraping up browned bits from the bottom.
6. Combine meats and simmer: return browned pork belly to the pot with the moose mixture; bring to a gentle simmer, reduce heat to low, partially cover, and simmer 1.5–2 hours, stirring occasionally, until flavors meld and pork belly is tender.
7. Finish and thicken: taste and season with apple cider vinegar, salt, and pepper; if a thicker chili is desired, whisk masa harina with 2 tbsp (30 ml) cold water and stir into the pot, simmer 10 more minutes to thicken.
8. Serve: ladle into bowls and garnish with chopped cilantro and diced white onion.

1. Render the pork belly: heat 1 tbsp oil in a large Dutch oven over medium-high heat, add pork belly pieces and cook until browned and fat renders, about 8–10 minutes; transfer pork belly to a plate, leaving fat in the pot.
2. Brown the moose: add remaining 1 tbsp oil if needed, add ground moose and cook, breaking up with a spoon, until browned, about 6–8 minutes; drain excess fat if there is an abundance but leave some for flavor.
3. Sofrito: add chopped onion to the pot and cook in the remaining fat until soft and translucent, about 6 minutes; add minced garlic and cook 1 minute more.
4. Toast and bloom chiles/spices: add torn dried chiles, chili powder, cumin, oregano, and smoked paprika; stir for 1–2 minutes to toast spices and slightly darken chiles.
5. Build the base: stir in tomato paste and cook 2 minutes; add beef stock and 3 cups water, scraping up browned bits from the bottom.
6. Combine meats and simmer: return browned pork belly to the pot with the moose mixture; bring to a gentle simmer, reduce heat to low, partially cover, and simmer 1.5–2 hours, stirring occasionally, until flavors meld and pork belly is tender.
7. Finish and thicken: taste and season with apple cider vinegar, salt, and pepper; if a thicker chili is desired, whisk masa harina with 2 tbsp cold water and stir into the pot, simmer 10 more minutes to thicken.
8. Serve: ladle into bowls and garnish with chopped cilantro and diced white onion.