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Stove Top to Crock Pot Antelope Chili

Posted by Juliana on

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There is something gratifying about preparing and eating food you grew, hunted, or gathered yourself.  In my mind it’s not quite chili time but I made it anyway.  I wanted to sample our antelope.  I haven’t tasted antelope for years because we haven’t had any luck in the antelope hunting department until lately.

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Just out of curiosity I found a website that sells wild game.  I wanted to see the going rate for antelope meat.  It ranged anywhere from $11 per lb. for burger to $21 per lb. for tenderloin.   I realize that hunting is extremely expensive and our antelope probably cost our family over $100 per lb. when all is said and done (guns, fuel, gear, licenses, etc.) but you are really paying for the experience and the ability to practice a skill.  Actually getting meat is a huge bonus.

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Most hunters, around southeast Idaho, that I talk to say they hate antelope meat.  They call it good neighbor meat and usually turn the entire animal into jerky.  I happen to really like antelope.  Maybe I haven’t tasted enough antelope to really know.  But I’ve tasted the meat from three of them now and I still like it.  You do have to know, or figure out, how to treat it. It does have a distinct gaminess to it.  But I can appreciate a little personality regarding the flavor of my meat.  I think people are generally afraid of change.

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Stove Top to Crock Pot Antelope Chili

Ingredients

  • 8 Tbsp. grape seed oil 2 Tbsp. each for browning the burger, steak, sausage, and vegetables
  • 2 lbs. antelope burger browned in a large skillet and drained
  • 2 lbs. antelope sausage browned in a large skillet and drained
  • 1 lb. antelope chuck steak cut into 1 in. cubes and browned in a skillet
  • 12 oz. bottle of dark beer I used Black Butte Porter
  • 4 fl. oz. apple cider vinegar
  • 6 cloves of garlic minced
  • 1 large red onion diced
  • 2 fresh jalapeño peppers seeded and diced
  • 2 chipotle peppers in adobo sauce diced
  • 2 Tbsp. of the adobo sauce
  • 22 oz. Bloody Mary mix I used Mr. & Mrs. T
  • 2 Tbsp. Better Than Bouillon beef
  • 2 Tbsp. dark brown sugar
  • 2 Tbsp. molasses
  • 2 Tbsp. cumin
  • 1 Tbsp. oregano
  • 1/2 Tbsp. cayenne
  • 1/2 Tbsp. paprika
  • 2 Tbsp. chili powder
  • sharp cheddar cheese spread, sour cream, and thinly sliced green onions to serve

Instructions

  1. Use a large skillet to brown all meat. Work in batches.
  2. Use the porter to deglaze the skillet between each batch of meat.
  3. Pour the deglazed pan mixture into a large crock pot along with all of the browned and drained meat.
  4. Sauté the onion, fresh jalapeños, and garlic in the same large skillet until just barely translucent. Spoon sautéed vegetables into the crock pot with the meat.
  5. In a large mixing bowl combine the vinegar and all remaining ingredients (not including the optional toppings).
  6. Stir until mixed and pour into crock pot over the meat.
  7. Place the lid on the crock pot and turn to low for 6 to 8 hours.
  8. Stir chili, spoon into saucers, top with condiments, and EAT!
  9. I recommend serving this chili with plenty of garlic bread to sop up the savory broth!
  10. I used a slotted spoon to serve my chili so I could control the amount of broth in my bowl.
  11. Beef would substitute fine, for the antelope, in this recipe. Easily serves 8 to 10 people.