Spicy Rattlesnake Chili

local_grocery_store Ingredients

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

restaurant_menu Method

1. 1.In a large pot, sauté the onion and garlic until softened.
2. 2.Add the rattlesnake meat and cook until browned on all sides.
3. 3.Add the cumin, chili powder, diced tomatoes, beef broth, salt, and pepper.
4. 4.Bring to a boil, then reduce heat and simmer for 1-2 hours, until the rattlesnake meat is tender.
5. 5.Add the kidney beans and cook for an additional 10-15 minutes, until heated through.
6. 6.Serve hot with a dollop of sour cream and a sprinkle of shredded cheddar cheese.

lightbulb_outline Tips

• chevron_rightIf you can't find rattlesnake meat, you can substitute with chicken or pork.
• chevron_rightFor an extra kick of heat, add some diced jalapeños to the chili.
• chevron_rightLeftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.