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.
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.
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.
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
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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.