Best Alligator Chili Recipes

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ALLIGATOR CHILI



Alligator Chili image

A Super Bowl favorite that has the bite of a hungry gator.

Provided by Doug Matthews

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 2h35m

Yield 8

Number Of Ingredients 17

1 tablespoon olive oil
1 green bell pepper, diced
1 sweet onion, diced
2 pounds ground alligator meat
1 (28 ounce) can crushed tomatoes
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
1 tablespoon chipotle chile in adobo sauce, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1 teaspoon celery salt
½ teaspoon ground ginger
salt and pepper to taste
1 dash hot sauce, or to taste

Steps:

  • Heat the olive oil in a large skillet over medium heat. Stir in the green bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high heat and stir in the ground alligator. Cook and stir until the meat is crumbly, and evenly browned. Drain and discard any excess grease. Stir in the crushed tomatoes, tomato-vegetable juice cocktail, black beans, kidney beans, and chipotle chile. Season with chili powder, cumin, cinnamon, smoked paprika, celery salt, ground ginger, salt, and pepper. Reduce heat to low; cover and simmer for 2 to 3 hours, stirring in water if the chili becomes too thick. Serve with hot sauce.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 31.9 g, Fat 7.4 g, Fiber 10.9 g, Protein 60.8 g, SaturatedFat 0.4 g, Sodium 941.4 mg, Sugar 4.3 g

BACKWOODS SURF-N-TURF ANDOUILLE AND ALLIGATOR CHILI



Backwoods Surf-n-Turf Andouille and Alligator Chili image

I've never had alligator before and never thought of it in chili, so this recipe caught my eye. Wow! The mix of meats is just right. You can taste the creole seasoning added, but it's not overwhelming. The chili's chunky and stick-to-your-ribs good.

Provided by William Smith

Categories     Wild Game

Time 55m

Number Of Ingredients 13

1/2 lb diced andouille sausage
1/2 lb alligator meat, diced
1 large bread bowl
3 tsp chili powder
2 tsp cumin
2 can(s) diced petite tomatoes, drained, 14.5 oz each
2 can(s) Hormel Chili, no beans; 15 oz each
1 medium white onion, diced
1 medium green bell pepper, diced small
salt and pepper, to taste
1 clove minced garlic
3 tsp Creole seasoning
4 Tbsp unsalted butter, softened

Steps:

  • 1. Take the sausage and alligator and season with the Creole seasoning thoroughly.
  • 2. Heat a heavy duty pot on high. Add the butter and let melt.
  • 3. Once melted, cook the sausage and the alligator together until cooked all the way through. It will take about 10 min until golden brown or so.
  • 4. Once cooked, drain on a paper towel-lined plate and set aside.
  • 5. Take the onions, peppers, and garlic and sweat them in a pan on med-high heat, about 5 min or so.
  • 6. Add the canned chili, tomatoes, and the seasoning.
  • 7. Mix all together and let simmer for 20 to 30 minutes.
  • 8. After simmering for ten minutes, add the meat and continue to let it simmer.
  • 9. Once it's finished simmering, take and cut the top of the bread bowl off, so it looks like a lid.
  • 10. Take the inside of the bread out and fill with the chili and enjoy.

ALLIGATOR CHILI



Alligator Chili image

Alligators can be legally hunted from the last week of August to the end of October in Louisiana, but can also be farm-raised and purchased whole or in parts throughout the year. Here, tiny nuggets of alligator tenderloin become tender and juicy in this cozy recipe adapted from "After the Hunt: Louisiana's Authoritative Collection of Wild Game and Game Fish Cookery," a cookbook by the chef John Folse. If you can't find alligator, other ground meat, such as lean pork, chicken or turkey also work. Serve this chili over spaghetti if you want to mimic a hunting camp meal or eat it with cornbread, as Mr. Folse suggests.

Provided by Christina Morales

Categories     dinner, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 15

1/2 cup vegetable oil
3 pounds alligator tenderloin (see Tip), fat trimmed, meat cut into very small chunks, or ground meat, such as lean pork, chicken or turkey
Coarse kosher salt and black pepper
1/2 teaspoon granulated garlic, plus more to taste
1 large white onion, diced
3 celery stalks, diced
1 bell pepper, diced
4 garlic cloves, minced
1 jalapeño, diced
1 (15- to 16-ounce) can pinto beans, rinsed and drained
3 (8-ounce) cans tomato sauce
1 cup chicken stock
1 tablespoon chili powder
1 teaspoon ground cumin
Spaghetti or cornbread, for serving (optional)

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season the meat with 1 teaspoon salt, 1/2 teaspoon pepper and the granulated garlic. Once the oil shimmers, add the meat and cook, stirring occasionally, until the juices have rendered and the meat has browned, 15 to 20 minutes.
  • Add the onion, celery, bell pepper, minced garlic and jalapeño. Cook, stirring often, for 3 to 5 minutes or until the onion is translucent.
  • Add the pinto beans, tomato sauce, chicken stock, chili powder and cumin. Stir to combine. Bring the chili to a low boil, then cover, reduce the heat to low and simmer for an hour, stirring occasionally.
  • When the meat is tender, season to taste with more salt, pepper and granulated garlic, if desired. Serve hot in bowls, with spaghetti or cornbread if you'd like.

GULF COAST ALLIGATOR CHILI



Gulf Coast Alligator Chili image

Provided by Food Network

Categories     main-dish

Time 18h25m

Yield 8 servings

Number Of Ingredients 25

2 pounds diced alligator tail meat
1/2 gallon buttermilk
1 2/3 pounds ground pork (preferably shoulder/butt)
1/2 cup vegetable oil
1 1/2 cups small diced white onions
1 cup small diced celery
1 cup small diced bell pepper
1 cup minced garlic
1/2 cup whole canned chipotles in adobo, drained
1/4 cup small diced jalapenos
1/4 cup roasted small diced serrano peppers
2 cups canned diced tomatoes
1/2 to 1 cup all-purpose flour
1 cup chicken stock
2 cups tomato sauce
4 pounds canned ranch beans, rinsed and drained, optional
One 12-ounce can light beer, preferably pilsner or lager
1 to 2 tablespoons cayenne
1 tablespoon dark chili powder
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons paprika
2 teaspoons mesh black pepper
2 teaspoons kosher salt
Diced green onions, finely grated sharp Cheddar, sour cream and hot sauce, such as Calabama, for serving

Steps:

  • Soak alligator in buttermilk in a container, refrigerated, overnight.
  • Transfer alligator to a colander and rinse all the buttermilk off the meat. Let it completely drain or pat dry with a paper towel.
  • Saute the alligator and ground pork together with the vegetable oil in a large stockpot on medium heat until the meats start to brown and release liquid, 6 to 8 minutes. Remove the cooked meat to a bowl to separate it from the liquid fat. Keeping the fat on medium heat, add the onions, celery, bell pepper and garlic, followed by the chipotles, jalapenos and serranos. Sweat this mixture down until onions turn clear.
  • Add diced tomatoes. At this point, you will have a bit of liquid from all the fats and vegetables. Stir in 1/2 cup flour (or more, if desired) to thicken up the liquid and absorb the fats. Stir in the chicken stock, followed by the tomato sauce. Add the drained ranch beans, although this step is optional, depending on whether you want beans in
  • your chili (hint: we always do). Cook, stirring regularly, until the pot hits a low boil. Add the alligator and pork mixture, along with half the beer. Stir in the cayenne, chili powder, cumin, turmeric, paprika, black pepper and salt. Reduce the heat to very low, then cover pot and simmer, stirring every 10 minutes or so to keep the chili from sticking to the bottom, 1 to 1 1/2 hours.
  • Though you could actually serve this dish now, as it will taste great, we truly feel that refrigerating and reheating it again adds to "the leftover effect" which allows the flavors to really marinate and come out to a noticeable degree. Remove pot from heat and set to the side until chili hits room temperature. Refrigerate overnight. When ready to serve, just reheat slowly (up to a low boil), stirring in the remaining beer to loosen up the dish. Garnish with green onions, Cheddar, sour cream and hot sauce. We always garnish the chili with our signature Dixie Fried Blue Crab and Corn Hush Puppies.

Alligator Chili Recipes

Alligator meat is considered a delicacy in many parts of the world, with its mild flavor and tender texture making it an excellent choice for a variety of dishes. One such dish that has gained popularity in recent years is alligator chili, which combines the meat with a spicy blend of herbs and spices to create a hearty and satisfying stew-like dish.
The History of Alligator Chili Recipes
While chili has been a staple of American cuisine for over a century, alligator chili is a more recent addition to this tradition. The dish likely originated in the Southern United States, where alligators are commonly found in the marshes and swamps of states like Louisiana and Florida. In these regions, alligator meat has been used in traditional Cajun and Creole dishes for generations, and it was only a matter of time before someone decided to experiment with incorporating it into chili. The result is a unique twist on a classic dish that has quickly gained a devoted following among foodies and adventurous eaters.
The Flavor Profile and Ingredients of Alligator Chili Recipes
Alligator meat is similar in taste and texture to chicken or pork, but with a slightly sweeter and more delicate flavor. When combined with spicy chili peppers, garlic, onion, and other savory herbs and spices, it creates a complex and satisfying flavor profile that is both hearty and satisfying. Other key ingredients in alligator chili recipes include tomatoes, kidney beans, and beef broth, which help to create a thick and robust sauce that complements the meat and spices. Some recipes also call for additional vegetables such as bell peppers, corn, or zucchini, which can add a bit of sweetness and texture to the dish.
Variations on the Alligator Chili Recipes
While there are many variations on alligator chili recipes, some of the most popular include: - Alligator and Pork Chili: This recipe combines both alligator and pork to create a hearty and flavorful dish that is perfect for cold winter nights. The pork adds a bit of richness and depth to the dish, while the alligator meat provides a light and tender texture. - Spicy Alligator Chili: For those who like their chili extra hot, this recipe ramps up the heat with the addition of extra spicy chili peppers, cumin, and chili powder. It's not for the faint of heart, but for those who enjoy a good challenge, it's sure to satisfy. - Alligator and Black Bean Chili: This recipe swaps out the traditional kidney beans for black beans, which have a slightly earthier and nuttier flavor. It also adds in a bit of tequila to give the dish a smoky and slightly tangy flavor. - Alligator Chili with Chocolate: For a truly unique twist on the classic dish, this recipe incorporates a bit of dark chocolate into the sauce, which adds a rich and decadent flavor to the dish. It may sound strange, but the combination of chocolate and spicy chilies is a match made in heaven.
The Health Benefits of Alligator Chili Recipes
Alligator meat is surprisingly lean and high in protein, making it an excellent choice for those looking to eat a healthy yet satisfying meal. It's also low in fat and calories, which makes it a great option for those watching their weight. Additionally, the spicy peppers and herbs used in alligator chili recipes have been shown to have a number of health benefits, including boosting metabolism, reducing inflammation, and even improving overall heart health.
Conclusion
Alligator chili recipes offer a unique twist on a classic dish, combining flavorful alligator meat with spicy herbs and spices to create a hearty and satisfying stew-like meal. With countless variations to choose from, there's sure to be a recipe out there for everyone. So why not give alligator chili a try and see what all the fuss is about?
Alligator chili is a unique and tasty dish that brings a little bit of the bayou into your kitchen. The meat has a distinct taste that's often described as a cross between chicken and fish, with a slightly sweet and tender texture. However, cooking alligator meat can be a challenge if you're not familiar with it. Here are some valuable tips for making alligator chili recipes that will help you create a delicious and well-flavored meal.

Tips for cooking alligator

1. Preparing the meat
Before cooking alligator, it's essential to clean it properly. Rinse the meat under cold water and pat it dry with a paper towel. Remove any fat or cartilage, and cut it into bite-sized pieces. Alligator meat can be tough, so it's crucial to marinate it for at least 30 minutes before cooking.
2. Marinating the meat
Marinating alligator meat will help tenderize it and add flavor. You can use a store-bought marinade, or make your own by combining olive oil, garlic, chili powder, cumin, salt, and pepper. Let the meat marinate in the fridge for at least 30 minutes or up to 24 hours.
3. Cooking the meat
Because alligator meat is lean, it cooks quickly. It's best to cook it over high heat for a short period. You can grill, sauté, or roast the alligator meat for your chili recipe. However, be careful not to overcook it, or it will become dry and tough.

Tips for making alligator chili

1. Choose the right chili peppers
The heat level of chili peppers can vary greatly, so it's essential to choose the right kind for your recipe. If you're new to cooking with chili peppers, start with milder ones like Anaheim, Poblano, or Jalapeño. Dried chili peppers like Ancho or Guajillo can also be a good choice.
2. Experiment with spices
Adding spices to your alligator chili can enhance the flavor and make it more complex. Traditional chili spices like chili powder, cumin, and paprika can be used, but don't be afraid to experiment with other spices like coriander, cinnamon, or allspice.
3. Use different types of beans
Most chili recipes usually call for kidney beans, but you can use different types of beans to add more texture and flavor to your alligator chili. Black beans, pinto beans, or navy beans can be used as substitutes.
4. Make your own broth
Using a homemade broth can add richness and depth to your alligator chili. You can make your own by simmering beef or chicken bones, vegetables, and spices in water for several hours.
5. Garnish with fresh ingredients
Garnishing your alligator chili with fresh ingredients like chopped cilantro, scallions, or shredded cheese can add brightness and flavor to the dish.

Tips for serving alligator chili

1. Serve with cornbread
Alligator chili pairs well with cornbread, which can be used to soak up the flavorful broth.
2. Offer toppings
Let your guests customize their alligator chili by offering toppings like sour cream, chopped onions, or sliced jalapeños.
3. Pair with beer or wine
Alligator chili can be paired with a variety of drinks, including beer or red wine. A crisp lager or pale ale can balance the heat of the chili, while a full-bodied red wine can complement the bold flavors.
4. Store leftovers properly
Store leftover alligator chili in an airtight container in the fridge for up to three days. You can also freeze it for up to three months.

Conclusion

Alligator chili is a delicious and unique dish that requires some special attention when cooking. By following these valuable tips, you can make a well-flavored alligator chili that will surely impress your guests. Remember to experiment with different spices, beans, and toppings to make the dish your own.

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