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Skinner Texas Rattlesnake Chili
2 tablespoons oil
1/2 cup chopped onions
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 pound lean ground beef
1 cup cubed rattlesnake meat (or chicken for the less adventuresome)
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon cayenne pepper
8 cups fresh tomatoes, chopped, or 2 (14.5 ounce) cans, undrained
2/3 cups (6 ounce can) tomato paste
2 cups water
2 cups macaroni (or other favorite pasta), uncooked
In 5-quart saucepan or Dutch oven, heat oil and sauté onion, green pepper and garlic until tender but not brown.
Add ground beef and rattlesnake meat (chicken); sauté until done, about 5 minutes.
Stir in spices, tomatoes and tomato paste. Bring to a boil, cover, then reduce heat and simmer about 2 hours.
Before serving, add water and return chili to a boil.
Stir in uncooked pasta; continue boiling, stirring frequently, for 10 to 15 minutes or until pasta is tender.
Makes about 6 servings.
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