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Marilyn's "Gator in a Crock" Chili Recipe

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This recipe for Marilyn's "Gator in a Crock" Chili is from Forest City Gear 55th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. alligator meat
garlic salt
ground sea salt
black pepper
Tex-Mex Chipotle Seasoning
2 tbsp. olive oil
1 medium to large onion (diced)
2 cloves garlic (diced)
½ red pepper (diced)
½ green pepper (diced)
1-2 jalapeño peppers (diced)
14 ½ oz. can "Hoppin" John black-eyed peas with tomato and jalapeño
15 ½ oz. can "Trappers" jalapeño black-eyed peas
10 oz. can "Rotel" Mexican: lime and cilantro mix
12 oz. can tomato paste
1 tsp. cilantro
3 thick Hickory smoked bacon strips (cooked and diced)
½ to 1 c.(Cedar Creek Winery) Cedarburg Spice Wine
5-8 oz. frozen sweet corn kernels
Directions:
Directions:
Dice, season, and boil (20 minutes) alligator meat. I used jaw meat and seasoned it with garlic salt, ground sea salt, black pepper, and Tex-Mex Chipotle Seasoning. Other gator parts may be less chewy. Drain and set aside.

Heat olive oil and add to sauté the following (all diced): onion, garlic cloves, red pepper, green pepper, jalapeño peppers. Cook until tender.

Add sautéed veggies to the mean in a small crock pot and stir in: "Hoppin" John black-eyed peas, with tomato and jalapeño, "Trappers" jalapeño black-eyed peas, "Rotel" Mexican: lime and cilantro mix, tomato paste, cilantro, and bacon.

Cook in crock on low for 3-4 hours. Add (Cedar Creek Winery) Cedarburg Spice Wine and frozen corn. Cook an additional 30-60 minutes...Enjoy!
Personal Notes:
Personal Notes:
Just in case you get an alligator and are not quite sure how to cook it

 

 

 

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