Rattlesnake chili

Recipe Categories : | Snake | Hot & Spicy | Chili |

Ingredients :

• 1 six foot rattlesnake, skinned, boned and de-rattled, about 1 lb.
• 4 cups onion, finely chopped
• 3 cloves garlic, minced
• ½ lb bacon
• 2 tbsp corn meal
• 15 oz can tomatoes, undrained and chopped
• 4 tspn mild chili powder
• 5 Jalapeño peppers
• 1 tbsp cumin
• 1 tbsp oregano
• 1 tbsp smooth peanut butter
• ¼ bar semisweet chocolate
• 15 oz can kidney beans
• 15 oz can pinto beans
• 15 oz can black beans
• ½ cup tequila (optional)

Preparation and Cooking Instructions

1. Fry the bacon until crisp and set aside to cool.
2. In a large soup pot, sauté the onions and garlic in about 2 tbsp of the bacon drippings until transparent. Add the corn meal and chopped tomatoes with their juices, the chopped chilies, cumin powder, oregano and 1 cup water. Simmer for half an hour.
3. Meanwhile, seed and chop the Jalapeño peppers, (avoid touching the seeds and take care not to rub your eyes). Add the chopped pepper and ½ cup of the chili and purée in a blender with the peanut butter and chocolate (these ingredients mellow the acidity of the chilies and allow the flavors to come through, without imparting any of their own flavor). Return to the pot.
4. Using another tablespoon or so of the bacon drippings, sauté the diced rattlesnake until done. Chop the cooled bacon and add all the meat to the chili
5. Simmer for another ½ hour, or until the meat is tender. Add more water if necessary, and add more of the blended Jalapeño if the chili needs more kick. Salt to taste.
6. The tequila adds wonderful flavor to the chili……stir it in just before serving or let your guest add their own to taste. A little goes a long way! The chili can be served with grated cheddar cheese, freshly chopped onion, sour cream and tortillas or corn bread.