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Antelope Chili & Cornbread Chili Casserole

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.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: ground antelope chili, ground antelope cornbread chili
Servings: 6

Ingredients

Ground Antelope Chili

  • 2 lbs ground antelope
  • 28 oz can of tomato sauce
  • 2 cups carrots, finely chopped
  • 2 cups celery, finely chopped
  • 1 sweet onion, finely diced
  • 2 cloves garlic, minced
  • 4 tbsp olive oil
  • 2 tbsp dark red chili powder
  • 1 tbsp ground cumin powder
  • 1 tbsp garlic powder
  • 1 tsp Mexican oregano
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 1 cup water

Ground Antelope Cornbread Chili Casserole

  • 4–5 cups prepared antelope chili
  • 1 batch sweet cornbread batter (homemade or boxed, prepared according to package directions)
  • 1 - 1/12 cups shredded cheese (cheddar, Colby Jack, or Mexican blend)

Instructions

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. Season with salt if needed.
  • Use immediately or reserve half for another meal before turning the remaining chili into a chili cornbread casserole.

Antelope Cornbread Chili Casserole

  • reheat 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.

Notes

  • Make Ahead: The antelope chili can be made up to 3 days in advance and stored in the refrigerator. In fact, the flavors deepen over time, making it even better the next day.
  • Freezer-Friendly: Chili freezes exceptionally well. Let it cool completely, then store in airtight freezer containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Casserole Prep Tip: For a make-ahead casserole, assemble the chili in the baking dish, cover tightly, and refrigerate for up to 24 hours. Add the cornbread batter and cheese just before baking for the best texture.
  • Leftover Cornbread Casserole: Fully baked casserole can be refrigerated for up to 3 days. Reheat individual portions in the oven or microwave until warmed through.