• Heat an outdoor grill and roast Anaheim chiles on all sides until the skin is charred, about 10 minutes. Place in a plastic bag for a few minutes to steam. When cooled, remove stems, peel off outer skin, and remove some seeds. Roughly chop and set aside.
• In a small skillet over low heat, toast cumin and coriander seeds until fragrant, about 2–3 minutes. Let cool, then grind into a coarse powder using a mortar and pestle or small grinder. (Alternatively, substitute with cumin and coriander powder.)
• Heat a heavy stock pot over medium heat and add oil. Sprinkle cubed antelope with salt, pepper, and flour. Working in batches, brown the cubes and set aside.
• In the same pot, add onions and garlic, cooking until onions are soft and translucent, about 5–7 minutes. Add ground antelope and cook until browned.
• Add roasted chiles, Hatch green chiles, pinto beans, beef broth, cilantro, and browned cubed antelope. Stir in toasted spices, oregano, salt, and bay leaf. Partially cover with a lid, reduce heat to low, and simmer for 2 hours, or until meat is tender.

Slow Cooker Option:

• Combine all ingredients in a slow cooker. Cook on low for 3-4 hours until meat is tender.