Title: Texas Rattlesnake Chili
Categories: Chili Soup
Yield: 6 Servings

2	tb	Vegetable oil
1/2	c	Onion; chopped
1/2	c	Green pepper; chopped
1	cl	Garlic; minced
1	lb	Lean ground beef
1	c	Rattlesnake meat; cubed chicken can be sub
2	tb	Chili powder
2	ts	Salt
1	ts	Cayenne pepper
2	cn	(14.5 oz) tomatos; undrained
1	cn	(6 oz) tomato paste
2	c	Water
2	c	Pasta; small shells

In 5-qt saucepan, heat the oil and cook onion, green pepper and garlic until tender. Add meat. Cook until done, about 5 minutes. Stir in seasonings, tomatoes and tomato paste. Heat to boiling, reduce heat and simmer 2 hours. Before serving, add water and return chili to boiling. Stir in the uncooked pasta; continue boiling, stirring frequently, 10 to 15 minutes or until pasta is done.

Posted by Dakota Evans, Fido COOKING, 2/96 MMed by Dave Sacerdote

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