Rattlesnake Chili
By: Helen Pitlick
Published: Saturday, February 13, 2010 - 8:49am

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)

Preparation

1 In skillet, brown choice of ground meat with onion and garlic. 2 Put in large pot or electric slow-cooker, adding remaining ingredients.  3 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.

About


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