* Exported from MasterCook * Alligator Chili Recipe By : Chef John Folse Serving Size : 6 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lb Alligator meat -- diced 16 oz Can pinto beans 1/2 c Oil 24 oz Tomato sauce (3 cans) 2 c Onions -- diced 1 c Chicken stock 1 c Celery -- diced 1 tb Chili powder 1 c Bell pepper -- diced 1 ts Cumin 2 tb Garlic -- diced Salt -- to taste Black pepper -- - cracked, to taste 2 tb Jalapenos -- diced Preparation time: 1 hour In a heavy Dutch oven, heat oil over medium high heat. Add alligator and saute 20 minutes to render juices. Add onions, celery, bell pepper, garlic, and jalapenos. Saute until vegetables are wilted, approximately 3 to 5 minutes. Add pinto beans, tomato sauce, and chicken stock, bring to a low boil and reduce to simmer. Add chili powder and cumin, stir well into mixture and allow to cook 1 hour, stirring occasionally. Once alligator is tender, season to taste using salt and black pepper. This dish is always served at hunting camp dinners over spaghetti. Yield: 6 Servings Although alligator is served only as an appetizer in sausage form at Lafitte's Landing, I see it served in many ways around the state. The dish seems to have found renewed popularity over the past few years. Here is an old camp recipe. Per serving: 1910 Cal; 114 g Fat (52% CFF); 53 g Protein; 185 g Carbs; 0 mg Cholesterol; 6785 mg Sodium Posted by: Patty Pulliam , Oct 23, 1998 - - - - - - - - - - - - - - - - - -