Antelope Chili & Bluegill at -15º
The ladies of Women Ice Angler Project (theiceangler.com) cooked some amazing antelope chili on the ice in Otter Tail County while dialing in some slab crappies and big bull bluegills this winter. Temps were brutal at -15. They call this Minnesota county with 1048 lakes Panfish Paradise and the gals found out why! This bluegill, caught by K.J. Houtman, measured nearly 11” long! “I’ve never seen a bluegill this huge,” said Houtman. “What a blast.”
Otter Tail County is great for summer and winter fishing with resorts on hundreds of lakes. Check out all the resources for where to stay and what to do at https://ottertaillakescountry.com/. This trip the ladies booked with Garret Svir at Slab Seeker Fishing for the first day on the ice and stayed at East Silent Lake Resort.
Here’s the recipe for the chili:
- 1 lb. antelope ground breakfast sausage (or deer venison ground)
- 2 lb. mild Italian sausage (bulk ground)
- 2 cans refried beans (traditional)
- 1 can Bush’s mild chili beans (with sauce)
- 3 cans petite diced tomatoes (with garlic and Italian seasoning)
- ½ c tomato paste
- 3 – 4 c chicken stock
- Italian seasoning
- Fresh ground salt & pepper
Brown meat and drain off grease. Stir in refried beans until mixed. Add chili beans, diced tomatoes, tomato paste and chicken stock. Bring to hard boil and then back down to simmer low boil. Season to taste with Italian blend seasoning and fresh ground salt and pepper. Simmer/cook for as long as you’re able to wait—the longer the better!
Garnish options for the chili include sour cream, cheddar cheese and Fritos. Enjoy!