Texas Rattlesnake Chili

Lorem ipsum dolor sit amet, in est solum ornatus expetendis, te facilisi consectetuer usu. Usu ex aliquam convenire splendide. Dolorem molestie at eam, cu duo facer apeirian petentium. Lorem homero vocibus duo an. Facilis nominavi vulputate ut his, quas cotidieque vituperatoribus ad eum. At congue oportere gloriatur per.

Texas {no bean} Rattlesnake Chili

If you can't find rattlesnake meat, do not hunt down and kill your own rattler, simply substitute chicken. Fun fact – true Texas chili contains no beans.
Servings 4 small bowls

Ingredients
  

Texas Rattlesnake {no bean} Chili

  • 1 lb rattlesnake meat, cut into 1” chunks OR 1lb. boneless, skinless chicken breast, cubed
  • 14.5 oz can crushed tomatoes, {try fire-roasted crushed tomatoes}
  • 2 – 14.5 oz cans chicken broth
  • 1 cup onion, chopped, about 1 small onion
  • 3/4 cup red bell pepper, chopped, about 1 small bell pepper
  • 1/2 cup celery, sliced, about 1 to 2 stalks
  • 1/4 tsp crushed red pepper flakes, more or less, for spicier or milder
  • 1 to 2 garlic cloves, peeled and pressed or minced
  • 2 tbsp avocado oil, or vegetable oil
  • 1 recipe seasoning mix, recipe listed below
  • 1 Hass avocado
  • 1 cup canned corn from 15.25 oz can, or 1 cup fresh corn kernels cut from cobb
  • Handful fresh cilantro leaves
  • 2 large flour tortillas, plus 2 tbsp vegetable oil

Seasoning Mix

  • 1 tbsp all-purpose white flour
  • 2 tsp sweet or smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander, {try roasted coriander}
  • 1 tsp Ancho chili powder, more or less, for spicier or milder, or use cayenne pepper powder

Instructions
 

  • Chop 1 cup onion, 3/4 cup bell pepper, and 1/2 cup celery. Peel and press or mince garlic. Cube meat.
  • Mix seasoning in small bowl. Dredge meat thru seasoning to coat.
  • In Dutch oven, warm avocado oil over medium heat. Sauté meat, onion, bell pepper, celery, and garlic. Add remaining seasoning, broth, tomatoes, and pepper flakes.
  • Increase heat and bring to a boil. Cook uncovered for about 45 minutes, stirring often, until broth thickens and meat is tender. Add salt and pepper, to taste.
  • In the meantime, prepare garnish. Cut each tortilla into 10 wedges. Warm 2 tablespoons oil in large frying pan, add tortilla wedges and fry until golden. Transfer to paper towel to drain.
  • Chop fresh cilantro. Drain canned corn. Peel avocado, remove pit, and cube. Garnish each serving as pictured.

Leave a Comment

Categories

Archives