In a heavy dutch oven, heat oil over medium high heat. Add alligator and cook 20 minutes to render juices.
Add onions, celery, bell pepper, garlic and jalapenos. Saute until vegetables are wilted, approximately 3 - 5 minutes.
Add pinto beans, tomato sauce and chicken stock. Bring to a low boil and reduce to simmer.
Add chili powder and cumin. Stir well.
Cook for 1 hour, stirring occasionally.
Once alligator is tender, season to taste using salt and black pepper.
Serve and Enjoy!
April says, "This dish is always served at hunting camp dinners over spaghetti."
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