Rattlesnake Chili

Photo: flickr user robotpolisher

Ingredients

1 pounds ground rattlesnake, armadillo, chicken, or turkey

1 medium onion, chopped

3 cloves garlic, minced

2 cans tomato puree (6 ounce)

1 tablespoon ground cumin

can (12-ounce) beer

2 cans (4-ounce) diced green chili

4 Tablespoons ground red chiles or chili

Salt and pepper to taste

2 (16-ounce) cans pinto beans (optional)

In skillet, brown choice of ground meat with onion and garlic.

Put in large pot or electric slow-cooker, adding remaining ingredients.

In a pot: bring to a boil, then reduce heat and simmer 45 minutes to an hour. In a slow-cooker: on low setting, cook six hours or overnight.

Patricia Myers is food editor for the Anzona Republic-Phoenix Gazette newspapers. She guarantees that her recipe will toughen anyone's hide.

6.0

Saturday, February 13, 2010 - 8:49am