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