Texas Rattlesnake Chilimidland, Texas

• 1 c. cubed rattlesnake meat or chicken
• 2 Tbsp. vegetable oil
• 1/2 c. chopped onion
• 1/2 c. chopped green pepper
• 1 clove garlic, minced
• 1 lb. lean ground beef
• 2 Tbsp. chili powder
• 2 tsp. salt
• 1 tsp. ground cayenne pepper
• 3 1/2 c. (two 14 1/2 oz. cans) tomatoes, undrained
• 2/3 c. (6 oz.) tomato paste
• 2 c. water
• 2 c. (6 oz.) uncooked pasta

1. In a 5 qt. saucepan, heat the oil and cook the onion, green pepper and garlic until tender. Add the meat and cool until done (about 5 minutes).
2. Stir in seasonings, tomatoes and tomato paste. Heat to boiling, then reduce heat and simmer about 2 hours. Before serving, add water and return chili to boiling.
3. Stir in uncooked pasta.
4. Continue boiling, stirring frequently about 10 to 15 minutes, until pasta is tender.
5. Makes about 6 servings.

rattlesnake meat, vegetable oil, onion, green pepper, clove garlic, lean ground beef, chili powder, salt, ground cayenne pepper, tomatoes, tomato paste, water, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1072173 (may not work)