Texas rattlesnake chili
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| ½ | cup | Onion; chopped |
| ½ | cup | Green pepper; chopped |
| 1 | clove | Garlic; minced |
| 1 | pounds | Lean ground beef |
| 1 | cup | Rattlesnake meat; cubed chicken can be sub |
| 2 | tablespoons | Chili powder |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Cayenne pepper |
| 2 | cans | (14.5 oz) tomatos; undrained |
| 1 | can | (6 oz) tomato paste |
| 2 | cups | Water |
| 2 | cups | Pasta; small shells |
Directions
In 5-qt saucepan, heat the oil and cook onion, green pepper and garlic until tender. Add meat. Cook until done, about 5 minutes. Stir in seasonings, tomatoes and tomato paste. Heat to boiling, reduce heat and simmer 2 hours. Before serving, add water and return chili to boiling. Stir in the uncooked pasta; continue boiling, stirring frequently, 10 to 15 minutes or until pasta is done.
Posted by Dakota Evans, Fido COOKING, 2/96 MMed by Dave Sacerdote