Rattlesnake Chili (recipe)
Michael Ernst
tasty and easy to make. I've appended my comments and, for those of you
who catch your own, the instructions for dressing rattlesnakes that also
appeared on the package. Here in Boston, I can only get canned
rattlesnake. Sigh...
Cheers,
-Michael Ernst
mer...@theory.lcs.mit.edu
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Texan chili has no beans, but a concoction of meat and tomatoes is too dear
for my budget. This recipe cuts the chili with pasta; it also uses an
interesting combination of meats. It originally comes from a package of
Skinner Lone Star Pasta (which is shaped, as you might imagine, like the
state of Texas).
TEXAS RATTLESNAKE CHILI
=======================
2 tablespoons oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
8 cups (2 16-ounce cans) tomatoes, undrained
2/3 cup (6-ounce can) tomato paste
1 pound lean ground beef
1 cup cubed rattlesnake or chicken
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon cayenne pepper
2 cups water
2 cups (6 ounces) uncooked pasta (for instance, macaroni)
In 5-quart saucepan or Dutch oven, heat oil and saute onion, green pepper,
and garlic until tender but not brown. Add ground beef and rattlesnake;
brown and cook until done, about 5 minutes. Stir in spices, tomatoes, and
tomato paste. Bring to a boil, then reduce heat and simmer about 2 hours.
Before serving, add water and return chili to a boil. Stir in uncooked
pasta; continue boiling, stirring frequently, 10 to 15 minutes or until
pasta is tender. Serve. Makes 6 servings.
MY NOTES:
Reduce the simmering time if you must, but if you don't give it at least
half an hour, your results won't be as good. The pasta added at the end
significantly reduces the spiciness of this dish; don't be timid when
adding the hot stuff. If you fancy crackers with or in your chili, you
might want to try popcorn instead. It's a delightful change of pace!
-ME
Dressing Rattlesnakes
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1. Take dead rattlesnake, place on cutting board and hold firmly behind
the head.
2. Cut off head and discard.
3. Cut off rattles for your collection. They look good on display,
made into necklaces, etc.
4. Strip off the skin and save. One long skin can make a good hatband.
With enough skins you can make a fine pair of books.
5. Make a long slice on the underside and remove all internal organs.
6. Cut into chunks, and refrigerate until ready to use. (Can be
frozen.)
7. Use as directed in your favorite recipes.
