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.
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.