OLE ELWOOD'S
GATOR CHOMPIN' CHILI RECIPE







INGREDIENTS


1) TWO 15.5 oz. CANS BUSH'S CHILI MAGIC CHILI STARTER (LOUISIANA HOT)

2) TWO 14.5 oz. CANS DEL MONTE DICED TOMATOES WITH BASIL, GARLIC, AND OREGANO

3) ONE 15 oz. CAN BUSH'S BLACK BEANS (DRAINED)

4) 1 TO 1 1/2 POUNDS OF GROUND ROUND BEEF (85/15)

5) TWO 16 oz. PACKAGES BAYOU CUISINE ALLIGATOR FILLETS (VACUUM PACKED, DRESSED, AND TENDERIZED)
All American Gator
1883 S.W. 31 ST Ave.
Pembroke Park, FL 33009
www.allamericangator.com

6) TWO MEDIUM VIDALIA SWEET ONIONS
Stanley Farms
P.O. Box 310
Vidalia, GA 30474
912-526-3466

7) EXTRA VIRGIN OLIVE OIL

8) GARLIC POWDER

9) FRESHLY GROUND CRACKED BLACK PEPPER

10) SALT

11) TABASCO HABANERO SAUCE

12) BEER (PREFERABLY OLD MILWAUKEE)




PROCEED TO 


1) LIGHTLY BROWN BEEF IN OLIVE OIL WITH A LITTLE GARLIC POWDER, SALT AND PEPPER AND DRAIN.

2) WITH KITCHEN SCISSORS, CUT THE GATOR FILLETS INTO 1/2 TO 1 INCH CHUNKS, PLACE CHUNKS IN A POT, SPRINKLE WITH A LITTLE OLIVE OIL, SALT, PEPPER, GARLIC POWDER AND STIR TO EVENLY COVER THE GATOR MEAT, THEN ADD ONE BEER TO COVER THE MEAT, STIR AGAIN AND LET MARINATE FOR 45 MINUTES AT ROOM TEMPERATURE (STIR AGAIN MIDWAY THROUGH).

3) IN A 12 QUART (11.4 LITERS) NO STICK POT, BRUSH BOTTOM WITH A LITTLE OLIVE OIL AND ADD BOTH CANS OF CHILI STARTER AND BOTH CANS OF DICED TOMATOES. BRING POT CONTENTS TO A WARMING TEMPERATURE, NOT HOT AND NOT BOILING.

4)
CUT VIDALIA ONIONS INTO 1/2 TO 1 INCH CHUNKS, SAUTÉ ONIONS IN OLIVE OIL UNTIL SOFT BUT NOT CARAMELIZED (A LITTLE OF THE BEER/GATOR MARINADE CAN BE ADDED TO HELP THE ONIONS COOK).

5) ONCE THE ONIONS HAVE BECOME SOFT, ADD ONIONS TO POT WITH WARM CHILI STARTER AND TOMATOES. ALSO AT THIS TIME ADD THE DRAINED GROUND BEEF TO THE 12 QUART POT.

6) IN THE SAME SAUTÉ PAN THAT THE ONIONS WERE COOKED IN (DO NOT CLEAN), ADD THE BEER/GATOR MARINADE MIXTURE, LIGHTLY COVER AND BRING MIXTURE TO A BOIL. OCCASIONALLY STIR MIXTURE.

7) AFTER BRINGING MIXTURE TO A BOIL, REDUCE TO MEDIUM HEAT KEEPING MIXTURE LIGHTLY COVERED AND STIRRING FREQUENTLY. AS SOON AS ALL THE GATOR MEAT TURNS WHITE AND YOU CAN STICK A FORK IN AND OUT OF THE MEAT WITHOUT IT HOLDING ONTO THE FORK, THE BEER/GATOR MARINADE IS COMPLETE. CAUTION!!!! DO NOT OVER COOK THE GATOR MEAT AT THIS POINT...IT SHOULD BE SOFT AND TENDER NOT RUBBERY.

8) ADD ALL OF THE COOKED BEER/GATOR MARINADE TO THE 12 QUART POT WITH THE OTHER INGREDIENTS, STIR, COVER POT AND BRING TO A SIMMER.

9) ONCE THE MIXTURE IS AT A SIMMER, ADD THE DRAINED BLACK BEANS, AND SIMMER THE GATOR CHILI UNCOVERED FOR ONE HOUR STIRRING EVERY 10 TO 15 MINUTES. AFTER THE FIRST 30 MINUTES OF SIMMERING, ADJUST GATOR CHILI TO TASTE BY ADDING GARLIC POWDER, SALT, PEPPER, AND/OR TABASCO SAUCE.

10) IF YOU'VE DONE IT RIGHT, THE CHUNKS OF GATOR MEAT WILL MELT IN YOUR MOUTH, THEY ARE SO TENDER!!

11) GARNISH BOWL OF GATOR CHILI WITH SHALLOTS, SOUR CREME, AND GRATED CHEDDAR CHEESE WITH BLUE CORN CHIPS OR CORN BREAD ON THE SIDE WITH YOU FAVORITE ICE COLD BREW!!






HOPE Y'ALL ENJOY OLE ELWOOD'S GATOR CHOMPIN' CHILI!!