Alaskan Smoked Porter Spicy
Moose Steak Chili

Recipe by Alaska Brewing Company

Serves 8


 2 lbs. moose steak

 1 bottle of Alaskan Smoked Porter

 2 cans tomato soup (10 ¾ ounces per can)

 1 large can of chili beans

 1 large sweet onion, finely diced

 2 tbsp red chili powder

 2 tbsp ancho chili powder

 1 tsp nutmeg

 1 tsp sage

 2 tbsp salted butter

 2 tbsp Montreal Steak Seasoning

Cooking instructions: 

Mix the beans, chili powders, nutmeg, sage and tomato soup in a large pot and slowly simmer on low heat. Pour Alaskan Smoked Porter into one of the soup cans and slowly add to the mixture in the pot.

While that mixture is cooking, sauté the sweet onion in the salted butter in a covered skillet until the onion is clear. Once it is clear, add enough Alaskan Smoked Porter to the onions to coat the bottom of the skillet and put the lid back on for five minutes.

Now add the onion to the pot and slowly simmer on low heat. While the mixture in the pot blends all of the flavors together, prepare your grill. Once the surface temperature is 375 degrees add the moose steak and sear it for five minutes. Using tongs, flip the steak over and sear the other side. Reduce the heatto 325 degrees.

Coat the steak generously with Montreal Steak Seasoning on both sides and grill until the steak is done to your liking, 5- to 8 more minutes. At this time you can drink the rest of the Alaskan Smoked Porter!

Place the steak on a cutting board and let it rest for 10 minutes before slicing in to bite-sized portions. Add the juicy moose steak to the flavorful chili mixture in the pot and stir well to mix. Keep the lid on the pot for 30 minutes and simmer on low heat. The best way to serve is in large bowls with corn bread, shredded cheese and plenty of Alaskan Smoked Porter. Garnish with jalapeño and lime.

You can substitute caribou or elk as well, depending on what steaks you have in the freezer.



219 S. Franklin Street
Juneau, Alaska