Southwestern Rattlesnake Chili

local_grocery_store Ingredients

• 2 lbs rattlesnake meat, cut into bite-sized pieces
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz canned diced tomatoes
• 2 cans kidney beans, drained and rinsed
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil

restaurant_menu Method

1. 1.In a large pot, heat the olive oil over medium-high heat.
2. 2.Add the onion and garlic and cook until softened, about 5 minutes.
3. 3.Add the rattlesnake meat and cook until browned, about 10 minutes.
4. 4.Add the diced tomatoes, kidney beans, beef broth, chili powder, cumin, paprika, salt, and pepper.
5. 5.Bring to a boil, then reduce the heat and simmer for 1-2 hours, until the rattlesnake meat is tender and the chili is thick and flavorful.
6. 6.Serve hot with your favorite chili toppings, like shredded cheese, sour cream, and chopped cilantro.

lightbulb_outline Tips

• chevron_rightIf you can't find rattlesnake meat, you can substitute chicken or beef.
• chevron_rightFor an extra spicy kick, add a diced jalapeno pepper to the pot.
• chevron_rightLeftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.