Two Creative Ways to Serve Ground Antelope Chili

No matter how you make it, antelope chili cornbread casserole is a hearty, all-in-one meal—perfect for an ultimate savory Sunday supper.

For this recipe, I used 2 pounds of ground antelope along with finely diced onions, carrots, celery, and garlic, simmered in tomato sauce and water with a bold blend of spices. The seasoning mix includes dark red chili powder, ground cumin, Mexican oregano, granulated garlic powder, onion powder, paprika, and kosher salt—simple ingredients that let the antelope shine while building deep, comforting flavor.

I started by sweating the vegetables in olive oil until softened, then set them aside. The ground antelope was browned next, followed by the seasonings, vegetables, tomato sauce, and water. The chili simmered low and slow for about two hours, allowing everything to come together into a rich, satisfying base.

From there, I turned one pot of chili into two meals. Half was saved for an easy weeknight dinner, while the remaining chili became a cozy chili cornbread casserole. The antelope chili was spooned into an oven-safe dish, topped with sweet cornbread batter and a generous sprinkle of shredded cheese, then baked at 375°F for 40 minutes until bubbling hot and golden.

For the finishing touch, I served this savory casserole with sour cream, sliced jalapeños, fresh cilantro, and finely chopped green onions—simple toppings that add brightness and balance.

Just another inspiring wild game dinner idea that turns a humble pot of chili into something truly special.

Vegetable Substitutions & Bean Options for Antelope Chili

This chili is easy to customize based on what you have on hand or what your family loves. Feel free to swap in different vegetables like bell peppers, poblano peppers, corn, or even diced sweet potatoes in place of—or alongside—the onions, carrots, and celery. If you’re a bean lover, adding kidney beans, pinto beans, or black beans is a great option and helps stretch the meal even further. Whether you keep it traditional or make it your own, this recipe is flexible enough to fit your pantry and your personal chili preferences.

Ground Antelope Meat – What’s Best?

When it comes to grinding antelope, there’s no single right way to do it. Some hunters prefer to grind 100% pure antelope, keeping the flavor clean and true to the animal. Others like to add fat for moisture and richness, using beef fat, beef kidney fat, or pork fat in a 15/85 or 20/80 fat-to-meat ratio. Ultimately, how you grind your antelope comes down to personal preference and your flavor palate—both approaches work depending on how you plan to use the meat.

Option 1: Antelope Chili

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Add the carrots, celery, onion, and garlic. Cook, stirring often, until the vegetables are softened and fragrant, about 6–8 minutes. Remove vegetables from the pot and set aside.

Add the ground antelope to the same pot and brown the meat, breaking it up as it cooks.

Once browned, stir in the chili powder, cumin, garlic powder, Mexican oregano, onion powder, paprika, and kosher salt. Cook for 1–2 minutes to bloom the spices.

Return the cooked vegetables to the pot. Add the tomato sauce and water, stirring to combine.

Reduce heat to low, cover, and simmer gently for about 2 hours, stirring occasionally, until the chili is rich and flavorful.

Use immediately or reserve half for another meal before turning the remaining chili into a chili cornbread casserole.

Option 2: Antelope Cornbread Chili Casserole

Preheat oven to 375°F. Spoon the prepared antelope chili into a greased oven-safe baking dish or cast-iron skillet, spreading it into an even layer.

Pour the prepared cornbread batter evenly over the chili.

Sprinkle shredded cheese over the top.

Bake uncovered for 40 minutes, or until the cornbread is set, golden on top, and the chili is bubbling around the edges.

Remove from the oven and let rest for 5 minutes before serving.

Serve warm with sour cream, sliced jalapeños, fresh cilantro, and green onions if desired.

A Versatile Recipe for Any Ground Wild Game

One of the best things about this Antelope Chili & Cornbread Chili Casserole recipe is how easily it adapts to other ground wild game meats. Ground elk, venison, bighorn sheep, and bison all work perfectly, each bringing its own subtle character while still soaking up the bold, comforting chili flavors. Whether you’re working through a mixed freezer or swapping meats from season to season, this recipe stays reliable, hearty, and satisfying—making it a go-to option for just about any ground game you have on hand.

This antelope chili is delicious all on its own, but it also serves as the perfect base for an easy, comforting second meal. By turning leftover chili into a chili cornbread casserole, you can stretch one pot into two satisfying dinners—making this recipe ideal for meal prep, busy weeknights, or laid-back Sunday cooking.

More Delicious Recipes with Ground Wild Game

If you enjoy cooking with ground antelope, there are plenty of other wild game recipes to try. My Flaky Puff Pastry Ground Wild Game Meat Pie, Meatballs and Gnocchi, Cornbread-Stuffed Poblano Peppers, Ground Game Meat Cornbread Casserole, and my Hearty Ground Chili with Sweet Potatoes and Hominy all work perfectly with ground antelope—or any ground wild game. These recipes are perfect for turning lean game meat into comforting, flavorful meals that showcase the versatility of your harvest.

Every Meal Tells a Story – Antelope Chili

This antelope chili is more than just a filling meal—it’s a way to honor the animal and the time spent in the field. Turning one pot of chili into multiple meals, from a simple bowl of chili to a bubbling cornbread casserole, reflects the thoughtful, nose-to-tail approach that wild game cooking is all about. Every meal tells a story of preparation, respect, and gratitude for the meat on the table—and this recipe is a perfect example of making the most of a successful hunt.