|2 tablespoons||cooking oil|
|½ cup||chopped green peppers|
|1 pounds||ground beef (or turkey)|
|2 tablespoons||chili powder|
|1 teaspoon||cayenne pepper, ground|
|⅔ cup||tomato paste (6 oz. can)|
|2 cups||pasta, uncooked|
|½ cup||chopped onion|
|1||clove garlic, minced|
|1 cup||cubed rattlesnake (or chicken)|
|2||16-oz cans tomatoes, undrained|
In 5 quart saucepan, heat oil and cook onions, green peppers and garlic until tender. Add meat; cook until done, about 6 minutes. Stir in seasonings, tomatoes and tomato paste. Heat to a boiling, reduce heat and simmer 2 hours. Before serving, add water and return chili to boiling.
Stir in uncooked pasta; continue boiling, stirring frequently, 10 to 15 minutes. Serves 6.
Dressing Rattlesnake* 1. Take dead rattlesnake, place on cutting board and hold firmly behind the head. 2. Cut off head and discard. 3. Cut off rattlers for your collection. They look good on display, made into a necklace, etc. 4. Strip off the skin and save. One long skin can make a good hatband, With enough skins, you can make a fine pair of boots. 5. Make a long slice on the underside and remove all internal organs. 6. Cut into chunks, and refrigerate until ready to use. (can be frozen) 7. Use as directed in your favorite recipe.
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