An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Recipes

Smoky Rattlesnake Chili

Surprise your friends with this savory chili at your next potluck dinner or campsite gathering.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 6 people

Ingredients

  • 1 lb. rattlesnake meat, skinned, boned and de-rattled (can sub boneless, skinless chicken thighs)
  • 1 lb. boneless pork loin chops
  • 5 tbsp. olive oil, divided
  • 2 tbsp. chili powder, divided
  • 2 tsp. kosher salt, divided, plus more to taste
  • 1 tsp. ground black pepper, plus more to taste
  • 2 onions, cut into 1/2-inch slices
  • 1 jalapeño pepper, stem removed
  • 1 red pepper, stemmed, seeded and cut into 4 large pieces
  • 1 green pepper, stemmed, seeded and cut into 4 large pieces
  • 1 can 28 oz. diced tomatoes
  • 2 tsp. cumin
  • 2 tsp. dried oregano
  • 3 cloves minced garlic
  • 1 cup beef broth
  • 1 can 14 oz. pinto or kidney beans, drained and rinsed
  • shredded cheese, sour cream, avocado and cilantro, for garnish

1 Food Prep

  • First, coat the snake meat and pork chops with 2 tbsp. of oil, and season with 1 tbsp. of chili powder and 1 tsp. of salt and the pepper.

  • Next, seed and/or slice your vegetables.
  • Then, brush the onions and peppers with 2 tbsp. of oil and season with kosher salt and ground black pepper to taste.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place the meat on the grill and cook for 8–10 minutes, turning once halfway through, until it reaches an internal temperature of 165°F.

  • Grill the onions and peppers for about 8–10 minutes, turning once until softened and charred in spots.

  • Transfer the meat, onions and peppers to a cutting board, and cut everything into small pieces and mince the jalapeño.
  • Set a large pot directly over the coals, and add the remaining oil to the pot. Once it’s hot, add the meat, vegetables, canned tomatoes, remaining chili powder, salt, cumin, oregano, garlic and beef broth.
  • Bring to a boil with the grill’s lid closed; then reduce the heat and cook, stirring occasionally, for about 45 minutes to an hour, until everything is softened and comes together.

  • Add the beans during the last 15 minutes of cooking.

  • Season to taste and serve hot. Garnish with shredded cheese, sour cream, diced avocado and cilantro.

For safe meat preparation, reference the USDA website.

Reviews
5.0
1 Reviews
Rated 5 out of 5 by from OH MY MY MY I made this and it was the best thing I ever Made and tasted in my life
Date published: 2023-08-03
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