“The toppings make the chili. We use shredded cheese and dollops of sour cream atop each bowl. I set out chopped onions as another option. Todd and the other guys in the family tend to go for Pilot Bread to dip into their chili. It’s also called Sailor Boy. It’s a thick, round dry wafer that is one of our most versatile foods. You can spread peanut butter or Spam on it, and you’ll find this staple in every tackle box or cooler up north. I don’t believe these crackers ever expire. Others prefer tortilla chips to sprinkle on top," says the former Governor of Alaska.
- 1 pound moose hamburger (or caribou or beef)
- 1 pkg of regular chili seasoning mix
- 1 pkg of hot chili seasoning mix
- 2 16-ounce cans of tomato sauce
- 8 16-ounce cans of kidney beans
- Over a medium flame brown the meat in a large stove top pan.
- Once it is browned, transfer the meat to a Crock-Pot if you are using one. Add the chili seasoning mixes, tomato sauce and drained kidney beans. Reserve half the liquid if a thinner chili is desired.
- Stir the chili, bring to a boil, and then simmer for at least one hour.
- Serve with your favorite toppings like cheese, sour cream, green onions or more. Enjoy.