Reptile . . . a.k.a. Python and Alligator . . . Chili

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• 1 lb. Python meat
• 1 cup of any acidic marinade you like (I used a bottled Chimichurri Marinade)
• 3 cups chicken stock
• 1 lb. chopped Alligator meat
• 1/2 lb. sweet Italian sausage (casings removed)
• 1/2 lb. ground beef
• 1/4 lb. diced bacon (I also threw in a little ham I had left over)
• 2 Tbsp. olive oil
• 1 diced sweet onion
• 1 diced bell pepper
• 2 diced Jalapeno peppers (I used seeds, veins and all for added heat)
• 2 cloves minced garlic
• 2 diced carrots
• 3 Tbsp. chili powder
• 1 Tbsp. cumin
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 1 Tbsp. hot pepper flakes
• 1 Tbsp. cayenne pepper
• 10 shakes of Tabasco Sauce
• 2 large cans of crushed tomatoes
• 2 Tbsp. tomato paste
• 2 cans of dark red kidney beans
• 1/2 cup chopped cilantro
• Salt and pepper to taste

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1. Marinate the python for 24 hours in the acidic sauce. This will start the process of tenderizing the meat
2. After marinating for 24 hours, bring chicken stock to a boil and add the Python meat. Boil the Python for about an hour or until you can pierce the meat somewhat easily with a fork. Dice into small and manageable pieces
3. Roughly chop the alligator meat and add it to a large stock pot with the olive oil and bacon
4. After cooking for 3-5 minutes, add the ground beef and sausage. Cook for 5 more minutes while breaking up the ground meat with a fork
5. Once the sausage and beef are no longer pink, drain any excess fat
6. Add all of the remaining ingredients including the Python. Feel free to approximate with the spices. With chili, I just tend to dump a bunch in and hope for the best
7. Cook low and slow for 1-2 hours
8. Serve with shredded cheese, sour cream and anything else that suits your fancy

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Source: http://theriskykitchen.com/main-course/reptile-a-k-a-python-and-alligator-chili