Alligator chili

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  on Oct 23, 1998.