ALLIGATOR CHILI



1Tbsp. Olive oil;
1 green pepper, diced
1 sweet onion, diced
2 lbs. ground alligator meat
1 (28-oz.) can crushed tomatoes
1 (32-oz.) bottle tomato vegetable juice cocktail
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can kidney beans, rinsed and drained
1 Tbsp.  Chipotle chili in adobe sauce, chopped
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. cinnamon
1 Tsp. smoked paprika
1 tsp. celery salt
½ tsp. ground ginger
Salt and pepper to taste
1 dash hot sauce, or to taste


Heat the olive oil in a large skillet over medium heat. Stir in the green pepper and onion; cook and stir until the onion softened and turns translucent, about 5 minutes. Increase heat to medium-high heat and stir in 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 bean kidney beans, and chilpotle chilies. Season with chili powder, cumin, cinnamon, smoked paprika, celery salt, ground ginger, salt and pepper. Reduce heat to LOW; cover and simmer for 2-3 hours, stirring in water, if the chili becomes too thick. Serve with hot sauce.

Yield: 8 servings.