Texas rattlesnake chili

6 Servings

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

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

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