- 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
- Marinate the python for 24 hours in the acidic sauce. This will start the process of tenderizing the meat
- 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
- Roughly chop the alligator meat and add it to a large stock pot with the olive oil and bacon
- 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
- Once the sausage and beef are no longer pink, drain any excess fat
- 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
- Cook low and slow for 1-2 hours
- Serve with shredded cheese, sour cream and anything else that suits your fancy
Source: http://theriskykitchen.com/main-course/reptile-a-k-a-python-and-alligator-chili