Name: Skinner Texas Rattlesnake Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Texan
Ingredients: 1 pound ground beef; 1 pound ground rattlesnake meat (substitute with ground turkey if rattlesnake meat is unavailable); 1 onion, diced; 3 cloves garlic, minced; 1 red bell pepper, chopped; 1 can (14 oz) diced tomatoes; 1 can (14 oz) kidney beans, drained and rinsed; 2 tablespoons chili powder; 1 tablespoon cumin; 1 teaspoon paprika; 1 teaspoon oregano; Salt and pepper to taste; 2 cups beef broth; Optional toppings: shredded cheddar cheese, sour cream, sliced jalapeños, chopped cilantro

Instructions

In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up with a spoon as it cooks.
Add the ground rattlesnake meat (or ground turkey) to the pot and cook until browned, about 5-7 minutes, stirring occasionally.
Add the diced onion, minced garlic, and chopped bell pepper to the pot. Cook until the vegetables are softened, about 5 minutes.
Stir in the diced tomatoes, kidney beans, chili powder, cumin, paprika, oregano, salt, and pepper. Mix well to combine all the ingredients.
Pour in the beef broth and bring the chili to a simmer. Let it cook, uncovered, for about 30-40 minutes, stirring occasionally.
Taste the chili and adjust seasoning if necessary. If you prefer a spicier chili, add more chili powder or a pinch of cayenne pepper.
Serve the Skinner Texas Rattlesnake Chili hot, garnished with shredded cheddar cheese, a dollop of sour cream, sliced jalapeños, and chopped cilantro. Enjoy with a side of cornbread or over a bed of rice for a satisfying meal.

Ingredients

Instructions

Nutrition Facts