Download the recipe below.

The ultimate classic comfort food dish - with a twist!

Mette Karin Petersen

Ingredients (4 servings)

For the chili:
500 g. minced muskox
2 onion, finely chopped
2 garlic, finely chopped
1 can diced tomatoes
2 can kidney beans (drained and rinsed)
50 g. dark chocolate
1 fresh red chili
1 tbsp cumin
1 tbsp chili flakes
3/4 tbsp cinnamon
3/4 coriander (dried)
3 tbsp olive oil
Salt and pepper

For the topping:
Fresh coriander
Sour cream
Fresh red chili



Heat olive oil in a frying pan. Now add all the spices (cumin, cinnamon, coriander, garlic and chili) and fry on medium heat for 2 minutes. Then, add the finely chopped onions to the spice mix and fry until they turn translucent.

Now, add the muskox mince and cook for another 5 minutes until the meat has browned.

Next, stir in the diced tomatoes and 300ml of water. Turn the heat to low, cover with a lid and let everything simmer for about 30 minutes.

Just before the cooking time is over, add the dark chocolate and cook until it is completely melted which should be after about 2 minutes.

Lastly, serve up the chili con muskox in a bowl and top with fresh coriander, thinly sliced red chili and sour cream. Serve with rice, bread or nachos.

Happy cooking & Bon appétit.


Mette Karin Petersen

”It was my fascination for hunting dogs that got me into hunting. I started out participating as a beater and after few times I was obsessed about getting to know more about nature, wildlife and the hunting community. Three years back I passed my hunting license test and since then hunting has turned into a lifestyle. In January 2020 I finish my University degree with a specialization in hunting tourism and marketing. I’m very passionate and dedicated to explain my view on hunting, and to tell the whole story. As a hunter you won’t always bring home meat for your freezer, but I guarantee you that you’ll always bring home one more unique experience from the great outdoors.”