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RECIPES/Soups
Rattle Snake Chili Con Carne with Frijoles
A good and spicy (hot) chili makes a little over 2 gallons,
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Recommended Servings
30 - 12oz
COOKING
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INGREDIENTS
4 tablespoons virgin olive oil
1 bell pepper, chopped
4 teaspoons Chili Powder or to taste
1 can (15 oz each) Pinto Beans
1 can (15 oz each) Black Beans
1 can (15 oz each) Kidney Beans
2 can (14.5 oz each) Diced Tomatoes
1 can (10 oz each) Diced Tomatoes & Green Chilies, un-drained
1 large onion, chopped (I prefer the large purple onion)
1 pound ground rattlesnake meat (option: use ground chicken or pork)
1 pound ground Buffalo or Venison
1 pound lean ground beef
3 quarts chicken broth
2 Tablespoons onion power
4 tablespoons Masa Harina (Maze Flour) or 1 1/2 cup instant potatoes
2 cups red wine or beer (optional)
2 (16 ounce) cans diced/crushed tomatoes
2 garlic cloves, crushed
1 (12 ounce) can tomato paste
3 1/2 teaspoons paprika
3 3/4 teaspoons chili powder or to taste
1 teaspoon cayenne pepper or to taste
1 teaspoon crushed red peppers
2 tablespoons raw or drained diced jalapeño peppers
3 1/2 teaspoons dried basil
1 1/2 teaspoon dried oregano
2 tablespoons dried parsley
1/2 teaspoon black pepper
1 teaspoon salt
3 tablespoons corn meal
1 1/2 cup water
Instructions
Heat oil in a cast iron dutch oven or skillet over medium heat; cook bell pepper, jalapeño peppers, and onion until softened. Add the ground meat, onion power and cook until browned, stir in wine/water/beer; continue to cook for about 10 minutes. Transfer to large stock pot and stir in the tomatoes, garlic, and tomato paste. Add the paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in all dry ingredients except for the Masa Harina (Maze Flour) and corn meal. Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally. Stir in the beans add water if more liquid is needed. Continue to simmer for an additional 30 minutes. In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 20 minutes, or until chili has thickened up. Add additional water/beer/wine if too thick. (If still too spicy (hot) add flour or potatoes and water)
RECIPE FACTS

Servings: 30 - 12oz

Nutritional information per serving

No nutrition information available

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