Photography by Jim Bathie | Food Styling by Vanessa Rocchio | Styling by Haley Bilunas
Hunting Camp Gator Chili brings the flavors of the Louisiana outdoors straight to your bowl. Alligator meat is browned and simmered with peppers, beans, tomatoes, and a bold mix of Cajun spices for a hearty, slow-cooked chili with a little kick. Served over rice and finished with green onion, it’s a rustic, comforting recipe made for sharing after a long day in the field or around the fire.
Hunting Camp Gator Chili
Makes about 10 servings
Ingredients
- ¼ cup vegetable oil
- 1½ pounds fresh or frozen alligator meat, thawed if frozen, patted dry, and cut into ¾-inch pieces
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 large jalapeño, seeded and diced
- 1 tablespoon finely chopped garlic
- 2 (28-ounce) cans crushed tomatoes
- 1 (16-ounce) can red beans, rinsed and drained
- 1 (16-ounce) can pinto beans, rinsed and drained
- 3 tablespoons firmly packed light brown sugar
- 2 tablespoons chili powder
- 1 tablespoon Cajun seasoning
- 2 teaspoons ground cumin
- Kosher salt and cracked black pepper, to taste
- Hot cooked rice and sliced green onion, to serve
Instructions
- In a Dutch oven, heat oil over medium-high heat. Add alligator in batches, and cook, stirring occasionally, until browned, 15 to 20 minutes.
- Add yellow onion, bell pepper, jalapeño, and garlic to alligator; cook, stirring frequently, until vegetables are tender, 3 to 5 minutes. Add tomatoes and all beans; bring to a low boil over medium heat. Reduce heat to medium-low. Add brown sugar, chili powder, Cajun seasoning, and cumin; stir until blended. Cover and simmer, stirring occasionally, until alligator is tender, about 1 hour. Season to taste with salt and black pepper. Serve over rice with green onion.
Notes
Kitchen Tip
Meat from the inner piece of the alligator tail is the most tender, and is considered to be the tenderloin.
Meat from the inner piece of the alligator tail is the most tender, and is considered to be the tenderloin.
