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
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Direct-Heat Grilling
- Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
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.
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