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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.