Pronghorn Chili Con Carne

A bold and spicy approach to pronghorn antelope that produces rich, complex flavors that develop over time. This recipe uses slow-cooked perfection to bring out the best in your harvest, creating a memorable meal for family and friends.

Texas tradition with a twist

Lone Star Heritage This preparation follows traditional Texas chili rules (no beans) while using lean pronghorn meat to create authentic, competition-quality chili.

Ingredients (Serves 10-12)

• 4 lbs ground pronghorn
• 1 lb ground pork (for fat content)
• 3 tbsp lard or beef tallow
• 2 large onions, diced
• 8 cloves garlic, minced
• 1/4 cup chili powder (preferably ancho)
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 2 tsp oregano
• 1 tsp cayenne pepper
• 2 tbsp tomato paste
• 2 (12 oz) bottles dark beer
• 2 cups beef stock
• 2 squares dark chocolate
• 2 tbsp masa harina

Texas Chili Method

1. Meat Browning: Brown the ground pronghorn in batches over high heat. Get good caramelization, about 8-10 minutes before adding to the pot.

2. Spice Blooming: Toast your dried chiles and spices in the pot until fragrant. This blooms the oils and deepens flavor.

3. Liquid Integration: Add beer, tomatoes, and stock. The chili should be thick but pourable.

4. Long Simmering: Simmer for at least 2 hours, stirring occasionally. The flavors need time to marry.