Best Gulf Coast Alligator Chili Recipes

Backwoods Surf-n-Turf Andouille and Alligator Chili image

Provided by William Smith

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 image

Provided by Christina Morales

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.