Clay's Kitchen : Chili Recipes

Chili Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Rattlesnake Chili

Servings: 6

2 tablespoons cooking oil
½ cup chopped green peppers
1 pound ground beef or turkey
2 tablespoons chili powder
1 teaspoon cayenne pepper, ground
⅔ cup tomato paste, a 6 ounce can
2 cup pasta, uncooked
½ cup chopped onion
1 clove garlic, minced
1 cup cubed rattlesnake, or chicken
2 teaspoon salt
2 16 ounce cans tomatoes, undrained
2 cup water

In 5 quart saucepan, heat oil and cook onions, green peppers and garlic until tender. Add meat; cook until done, about 6 minutes. Stir in seasonings, tomatoes and tomato paste. Heat to a boiling, reduce heat and simmer 2 hours. Before serving, add water and return chili to boiling. Stir in uncooked pasta; continue boiling, stirring frequently, 10 to 15 minutes.

Dressing a Rattlesnake:
Take dead rattlesnake, place on cutting board and hold firmly behind the head. Cut off head and discard. Cut off rattlers for your collection. They look good on display, or made into a necklace. Strip off the skin and save. One long skin can make a good hatband, with enough skins, you can make a fine pair of boots. Make a long slice on the underside and remove all internal organs. Cut into chunks, and refrigerate until ready to use. (Can be frozen.) Use as directed in your favorite recipe.

Online source of rattlesnack:

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