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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


  1. In 5-quart saucepan or Dutch oven, heat oil and sauté onion, green pepper and garlic until tender but not brown.
  2. Add ground beef and rattlesnake meat (chicken); sauté until done, about 5 minutes.
  3. Stir in spices, tomatoes and tomato paste. Bring to a boil, cover, then reduce heat and simmer about 2 hours.
  4. Before serving, add water and return chili to a boil.
  5. 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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