*  Exported from  MasterCook  *
 
                              Alligator Chili
 
 Recipe By     : Chef John Folse
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        alligator meat -- diced
    1      can           pinto beans -- (16 ounce)
      1/2  cup           oil
    3      cans          tomato sauce -- (8 ounce)
    2      cups          diced onions
    1      cup           chicken stock
    1      cup           diced celery
    1      tablespoon    chili powder
    1      cup           diced bell pepper
    1      teaspoon      cumin
    2      tablespoons   diced garlic
                         salt and cracked black pepper to taste
    2      tablespoons   diced jalapenos
 
 METHOD: In a heavy dutch oven, heat oil over medium high heat.  Add
 alligator and saute twenty minutes to render juices.  Add onions, celery,
 bell pepper, garlic and jalapenos.  Saute until vegetables are wilted,
 approximately three to five 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 one 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.
 
 PREP TIME: 1 Hour
 
 SERVES: 6
 
 COMMENT: 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 (excluding unknown items): 1910 Calories; 114g Fat (52% calories
 from fat); 53g Protein; 185g Carbohydrate; 0mg Cholesterol; 6785mg Sodium
 
 By Patty Pulliam <designwest@ameritech.net> on Oct 23, 1998.
 
 
 
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