BACKWOODS SURF-N-TURF ANDOUILLE AND ALLIGATOR CHILI

Backwoods Surf-n-Turf Andouille and Alligator Chili image

Provided by William Smith

Time 55m

Number Of Ingredients 13

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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.