Recipe by Doug Matthews
"A Super Bowl favorite that has the bite of a hungry gator."
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green bell pepper, diced
sweet onion, diced
ground alligator meat
1 (28 ounce) can
1 (32 ounce) bottle
tomato-vegetable juice cocktail (such as V8®)
1 (15 ounce) can
black beans, rinsed and drained
1 (15 ounce) can
kidney beans, rinsed and drained
chipotle chile in adobo sauce, chopped
salt and pepper to taste
hot sauce, or to taste
I love my recipe. Since this was first submitted I have started using red & yellow peppers and a teaspoon of smoked paprika. Thanks
As a vegetarian, I was impressed with this recipe, because I could easily substitute extra beans (cannellini and black beans) and vegetables for the alligator meat (I hate soy and won't use it!). This recipe has lots of beans and spices, so it's a great basic chili recipe. I especially like the spice blend, because I detest premade chili powder. I use coriander/fresh cillantro leaves as a garnish, along with some sour cream, cheddar cheese, and sliced green onions. (In case you're interested, I use corn (Green Giant Peaches and Cream ONLY (frozen or canned), diced carrots, onions, mixed sweet peppers, and sometimes peas and broccoli pieces (love the stems, peeled and diced!) in my chili.) Bon appetit!
I was a little skeptical about this recipe, for starters because I've never cooked with alligator. Also, I thought V-8 juice, cinnamon and ginger were odd indgredients for chili, but I believe if you are going to use a recipe, you should try to make it as exact as possible on the first try and then change it if you think it needs it. I put the cinnamon in with a wince on my face, but I have to say I liked the final flavor quite a bit, and it smelled devine. The only things I did differently was that the store didn't have ground alligator, but frozen slabs in packs, so I had to chop it up after thawing in the refrigerator overnight. Also I don't see any reason to cook canned beans for three hours so I added those in the last 30 minutes. Probably most important, I cooked it with the lid off. When you have this many spices, the evaporation process is what causes the melding of flavors that you want. You would just need to add some water, but I didn't find I needed any. The most important reason to cook it with the lid off, though, is that you don't want to confine that smell. The main reason I am not giving five stars is not the recipe itself, but that I'm not sure I like the taste of alligator that much. It's not bad at all, just not special enough to justify the price, which was $9 a pound. And it doesn't taste like chicken. I saw another reviewer compared it to rattlesnake meat. I've never had rattlesnake, but this is what I would imagine it would taste like.
Very good. Will be making often
I was in a hurry so just used a packet of the powder 'chili seasoning' from the store- which worked fine! I also put in crock pot! It made the house smell great - My favorite part is the green pepper. Very good, Thank you!
This was awesome, the only thing I didn't do was add the chopped chili in the adobo sauce because I didn't have it! I also couldn't get ground gator so i used just tenderized gator meat, kinda like chicken breasts. I chopped it up small and the chili turned out perfect! Everyone loved it, Thanks Doug!
This was pretty good chile. I only used 1 pound of the alligator as it is very expensive here on the west coast. For myself I would leave out the cinnamon next time. My adult daughter, who generally won't eat anything that isn't frozen premade or heated out of a can, did enjoy this, even after I told her the main ingredient. To my taste, alligator is similar to rattlesnake, rather than chicken.
Awesome, Doug! I used 2 cans of diced tomatoes in place of crushed because that's what was on hand. Served it at "Wild Game Day" - not a single bit left!!! We'll do this again for sure!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 67
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