Number Served: 10-12 Ingredients: 3 pound Antelope roast 3 cans of corn (with juice) 1 can of diced tomatoes (drained) 4 cans of Bush's Black Beans (drained) 1 Palermo chili pepper 5 red chili peppers 2 cans of mild green chilies 1 yellow onion diced 1 tablespoon chili powder 1 tablespoon cumin Directions: Smoke the meat first for 4 to 6 hours leaving it medium rare and then dress it and cube it to stew pieces.  Diced and sauté the onion. Combine juice from corn with peppers, meat, onion and spices and cook until meat is completely tender and liquid is thickened. Add tomatoes, corn and beans and heat at simmer until ready to serve. Notes & Variations: This recipe is for a 12 inch Dutch oven Contributor:  Brian Howald, Wholesale Sports 110