Smoky rattlesnake chilli recipe Surprise your friends with this recipe at your next potluck dinner or campsite gathering.
I know with a recipe coming from the Sporting Road, most of you reading this probably expect that with a name like Smoky Rattlesnake Chile, it’ll probably be disappointing to discover that there is no snake in this competition style chili recipe.
I have eaten Smoky rattlesnake , but I am here to tell you it isn’t worth the time to give you a recipe for it, as it is awful, cooked many different ways.
Smoky Rattlesnake Chilli of Ingredients:
- 1 lb. rattlesnake meat, skinned, boned and de-rattled (can sub boneless, skinless chicken thighs)
- 1 lb. boneless pork loin chops
- 5 tbsp. olive oil, divided
- 2 tbsp. chili powder, divided
- 2 tsp. kosher salt, divided, plus more to taste
- 1 tsp. ground black pepper, plus more to taste
- 2 onions, cut into 1/2-inch slices
- 1 jalapeño pepper, stem removed
- 1/2 red pepper, stemmed, seeded and cut into 4 large pieces
- 1 green pepper, stemmed, seeded and cut into 4 large pieces
- 1 can 28 oz. diced tomatoes
- 2 tsp. cumin
- 2 tsp. dried oregano
- 3 cloves minced garlic
- 1 cup beef broth
- 1 can 14 oz. pinto or kidney beans, drained and rinsed
- Butter cheese, sour cream, avocado and cilantro, for colouring.
Direction of Smoky rattlesnake Chilli Recipe?
- First, coat the snake meat and pork chops with 2 tbsp. of oil, and season with 1 tbsp. of chili powder and 1 tsp. of salt and the pepper.
- Next, seed and/or slice your vegetables.
- Then, wash the onions and peppers with 2 tbsp. of oil and season with kosher salt and ground black pepper to taste.
GRILL PREP
- Fuel: We recommend Original Charcoal Briquets
- Method: Direct-Heat Grilling
- Temp: 400°F (Medium Heat)
HOW TO Control GRILL of Smoky rattlesnake chilli HEAT WITHOUT A THERMOMETER
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
High Heat (450° to 550°F):
2 to 4 seconds
Medium Heat (350° to 450°F):
5 to 6 seconds
Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your fogle doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate slowly.
How to Make Smoky rattlesnake Chilli Recipe?
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place the meat on the grill and cook for 8–10 minutes, turning once halfway through, until it reaches an internal temperature of 165°F.
- Grill the onions and peppers for about 8–10 minutes, turning once until softened and charred in spots.
- Transfer the meat, onions and peppers to a cutting board, and cut everything into small pieces and mince the jalapeño.
- Set a large pot directly over the coals, and add the remaining oil to the pot. Once it’s hot, add the meat, vegetables, canned tomatoes, remaining dry powder, salt, cumin, oregano, garlic and beef broth.
- Bring to a boil with the grill’s lid closed; then reduce the heat and cook, stirring occasionally, for about 45 minutes to an hour, until everything is softened and comes together.
- Add the beans during the last 15 minutes of cooking.
- Season to taste and serve hot. Adorn with delicious cheese, sour cream, diced avocado and cilantro
LET HOW TO CONTROL YOUR GRILL TEMPERATURE WITH pot?
An easy way to control the temperature of your boiler is by opening and closing its pot.
To reduce the temperature: Close the vents on your baking to decrease the flow of gas.
To increase the temperature: Open up the pan fully to allow more gas in to increase the flames.
Recipe!
Smoky rattlesnake chilli recipe!
Equipment
- pan
- oven
Ingredients
- 1 Lb rattlesnake meat
- 1 lb boneless pork lion chops
- 5 tbsp Olive oil
- 2 tbsp chilli powered
- 1 tbsp kosher salt
- 2 onion
- 1 jalapeno pepper
- 1 red pepper
- 1 can 28 oz diced tomatoes
- 1 tbsp cumin
- 2 tbsp dried oregano
- 3 cloves minced
- 1 cup beef broth
- 1 can 14 oz. pinto
- sour cream, avocado and cilantro for garnish
Instructions
- First, coat the snake meat and pork chops with 2 tbsp. of oil, and season with 1 tbsp.of chili powder and 1 tsp. of salt and the pepper.
- Next, seed and/or slice your vegetables.
- Then, brush the onions and peppers with 2 tbsp. of oil and season with kosher salt and ground black pepper to taste.
Notes
- First, coat the snake meat and pork chopswith 2 tbsp. of oil, and season with 1 tbsp. of chili powder and 1 tsp. of salt and the pepper.
- Next, seed and/or slice your vegetables.
- Then, brush the onions and pepperswith 2 tbsp. of oil and season with kosher salt and ground black pepper to taste.
GRILL PREP
- Fuel: We recommend Original Charcoal Briquets
- Method: Direct-Heat Grilling
- Temp: 400°F (Medium Heat)