Alligator Chili
1 lb Alligator meat, diced
2 tb Vegetable oil
1 lg Onion, diced
3 tbs chili powder
1 lg Bell pepper, diced
1 cl Garlic, minced
16 oz Can pinto beans
10 oz Can tomatoes & chilies, blended
6 oz Can tomato paste
Salt & pper to taste
1 ts Cumin
1 Diced jalapeno pepper
1p Dark red wine
In a Dutch oven - boil diced meat in water seasoned with salt and pepper for
20 minutes. Then drain and set aside. In the same dutch oven, add oil, onion,
bell pepper and garlic and saute until onions are tender. Add pinto beans,
tomatoes, stomato paste, salt, pepper, cumin and jalapeno. Cook on medium-low
heat 40 minutes - then add the alligator meat. Cook on low heat for 3 hours. Add
the wine during the last 30 minutes of cooking time. Makes about 6 servings.
Serve with;
Lynn's Spanish RiceM16
and Kat's Guacamole
SaladM21 and
Kat's Pinto Beans & FrijolesM24
and
Kat's Flour Tortilla BR26 and Mexican Sauces
M72