Alligator Chili
Yield
servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
alligator meat
meat, diced |
*
|
| 1 | can |
pinto beans
(16 ounce) |
*
|
| ½ | cup |
vegetable oil
|
|
| 3 | cans |
tomato sauce
(8 ounce) |
*
|
| 2 | cups |
onions
diced |
|
| 1 | cup |
chicken broth
|
|
| 1 | cup |
celery
diced |
|
| 1 | tablespoon |
chili powder
|
|
| 1 | cup |
green bell peppers
diced |
|
| 1 | teaspoon |
cumin
|
|
| 2 | tablespoons |
garlic
diced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | tablespoons |
jalapeño pepper
diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
alligator meat
meat, diced |
*
|
| 1 | can |
pinto beans
(16 ounce) |
*
|
| 118 | ml |
vegetable oil
|
|
| 3 | cans |
tomato sauce
(8 ounce) |
*
|
| 473 | ml |
onions
diced |
|
| 237 | ml |
chicken broth
|
|
| 237 | ml |
celery
diced |
|
| 15 | ml |
chili powder
|
|
| 237 | ml |
green bell peppers
diced |
|
| 5 | ml |
cumin
|
|
| 3E+1 | ml |
garlic
diced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
jalapeño pepper
diced |
|
Directions
In a heavy dutch oven, heat oil over medium high heat.
Add alligator and sauté twenty minutes to render juices.
Add onions, celery, bell pepper, garlic and jalapenos.
Sauté until vegetables are wilted, approximately three to five minutes.
Add pinto beans, tomato sauce and chicken stock, bring to a low boil and reduce to simmer.
Add chili powder and cumin, stir well into mixture and allow to cook one hour, stirring occasionally.
Once alligator is tender, season to taste using salt and black pepper.
This dish is always served at hunting camp dinners over spaghetti.
