Alligator Chili
Submitted by boris03
Louisiana hunting camp chili with cubed alligator meat, pinto beans, and bold Southwestern spices. Unique game meat chili traditionally served over spaghetti.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minAlligator meat renders its juices in hot oil for twenty minutes before vegetables join the pot, building a flavorful base for this unconventional chili.
Jalapeños add fresh heat while cumin and chili powder bring earthy warmth to the tomato-rich broth.
Tender chunks of mild alligator soak up the spicy sauce, creating a conversation-starting dish that’s a Louisiana hunting camp tradition.
Chef Tips
- Sauté alligator for the full 20 minutes to render juices and develop flavor
- Fresh jalapeños provide better flavor than dried chilies for this recipe
- Substitute chicken if alligator is unavailable, though the flavor will be milder
- Serve over spaghetti in true Louisiana hunting camp style
Ingredients
Directions
In a heavy dutch oven, heat oil over medium high heat.
Add alligator and sauté twenty minutes to render juices.
Add onions, celery, bell pepper, garlic and jalapenos.
Sauté 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.
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