Smoky Rattlesnake Chili
Pitmaster note: If you can’t find rattlesnake meat in your area, you can order it online, either smoked in a can or from a site like exoticmeats.com. Alternatively, you can use boneless, skinless chicken thighs, which makes things just a tad easier!
Let's get grilling
1
Using Kingsford® Original Charcoal, build a fire for direct grilling and preheat to 400°F.
2
Coat the snake meat and pork chops with 2 tablespoons of the oil, and season with 1 tablespoon of the chili powder, 1 teaspoon of the salt and the pepper.
3
Place the meat on the grill and cook for for 8–10 minutes, turning once halfway through. It’s ok if it’s not fully cooked, it will finish in the chili.
4
While the meat cooks, brush the onions and peppers with 2 tablespoons of the oil and season with salt and pepper, to taste. Grill for about 8–10 minutes, turning once, until softened and charred in spots.
5
Transfer the meat, onions and peppers to the cutting board. Cut everything into small dice and mince the jalapeño.
6
Heat a large pot over medium-high heat. Add remaining oil, and when hot, add the meat, vegetables, canned tomatoes, remaining chili powder, salt, cumin, oregano, garlic and beef broth.
7
Bring to a boil with the grill’s lid closed; then reduce heat and cook, stirring occasionally, for about 45 minutes to an hour, until everything is softened and comes together. For your safety, please reference the USDA safe cooking temperatures.
8
Add the beans in the last 15 minutes of cooking. Season to taste and serve hot, with cheese, sour cream, diced avocado and cilantro, for garnish.
Cooking for 6 people
Ingredients
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rattlesnake meat, skinned, boned and de-rattled (can sub boneless, skinless chicken thighs)
1 lb.
-
boneless pork loin chops
1 lb.
-
olive oil, divided
5 tbsp.
-
chili powder, divided
2 tbsp.
-
kosher salt, divided, plus more to taste
2 tsp.
-
ground black pepper, plus more to taste
1 tsp.
-
onions, cut into 1/2-inch slices
2
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jalapeño pepper, stem removed
1
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red pepper, stemmed, seeded and cut into 4 large pieces
1
-
green pepper, stemmed, seeded and cut into 4 large pieces
1
-
28 oz. diced tomatoes
1 can
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cumin
2 tsp.
-
dried oregano
2 tsp.
-
minced garlic
3 cloves
-
beef broth
1 cup
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14 oz. pinto or kidney beans, drained and rinsed
1 can
-
shredded cheese, sour cream, avocado and cilantro, for garnish
For safe meat preparation, reference the USDA website.
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