Making chilli?

Moose idea is good, I dice my own moose for campfire chili. I would ditch the zucchini, no idea why your adding that. IF your making a lumberjack style, why add ground turkey with moose? I also add, depending on the quantity I am making, a tablespoon of tomato paste.

Keep in mind, I am using a cast pot and lid on a campfire. Fusilli? Your getting right away from the idea or the substance of chili. I do not see you using aromatics, unless you just thinking we would assume you are using aromatics. If you do not mention it, in our thinking your not going to add or use.

As for the corn, yeah, you can take it or leave it, not a real Biggy. As you can see, there are ingredients that you are using that I wouldn't bother with. I use two types of red chillies, both are the Asian type.

Remember Beezus, once you add the stock, bring to the boil then turn the heat down to low and slow. I also add a little red wine.

Ditch the zucchini. Make sure there is plenty onion and garlic. Chili is s tomato based stew.

Unless the people you are serving like chili on pasta, serve it in bowls. You can have the pasta as an option.

I am under the opinion that chili needs to have chili powder in it. And tomatoes. would these help your dish?

I gather you like your chili to burn your mouth with spice, I do not serve mine that way.

I make traditional chili, that you can pour over pasta if desired. Brooks chili beans in sauce, stewed tomatoes, tomato sauce, browned hamburger and onions, and chili powder. You could add anything you want to, spices, different color beans, veggies.

I would skip the zucchini. those cook up fast and will literally disappear and they offer little to no flavor. I would add onions, garlic and green peppers too.

You need some kind of tomato--I'd use crushed tomatoes. Onions and garlic would also add another layer of flavor.

there's a point when it's no longer chili.