Title: Alligator Chili
Categories: Chili Entree Meat
Yield: 6 Servings
| 1 | lb | Alligator meat, diced |
| 2 | tb | Vegetable oil |
| 1 | lg | Onion, diced |
| 1 | lg | Bell pepper, diced |
| 1 | cl | Garlic, minced |
| 16 | oz | Can pinto beans |
| 10 | oz | Can tomatoes & chilies, blended |
| 6 | oz | Can tomato paste |
| | | Salt & pepper to taste |
| 1 | ts | Cumin |
| 1 | | Diced jalapeno pepper |
| 1 | c | Dark red wine |
SOURCE: Daily Press Newspaper, Newport News, Va. - dated March 9, 1995 -
food section. MM format by Ursula R. Taylor.
In a Dutch oven - boil diced meat in water seasoned with salt and pepper
for 20 minutes. Then drain and set aside. In the same dutch oven, add oil,
onion, bell pepper and garlic and saute until onions are tender. Add pinto
beans, tomatoes, stomato paste, salt, pepper, cumin and jalapeno. Cook on
medium-low heat 40 minutes - then add the alligator meat. Cook on low heat
for 3 hours. Add the wine during the last 30 minutes of cooking time.
Makes about 6 servings.