I know coming from the Sporting Road, some would expect that with a name like Rattlesnake Chili, it’s disappointing to discover that there is not a rattlesnake actually called for in this recipe.  I have eaten rattlesnake, but I am here to tell you it isn’t worth the time to give you the recipe.  Stick to this chili, which is kicked up with plenty of spices.  It’s the best of the Tex-Mex-Southwest style chilis that we have ever had.

PREPARE THE BEANS:

1 pound of dried Anasazi beans (or you can substitute dried pinto beans).

DIRECTIONS FOR THE BEANS:

Sorting – Always sort beans, picking out foreign objects

Rinsing – Rinse well with water to remove field dust

Quick Soak – Cover beans with 2″ water in pan, bring to rapid boil for 2 minutes. Take off burner & cover. Let set 1 hour then drain off excess water.

Or Long Soak – Overnight in warm water in a bowl

Cooking – Keep completely covered with water (adding more when necessary) in large pan. Keep at gentle boil approximately 1 ½ hours or until desired tenderness.

ONCE BEANS ARE COOKED, FOR THE CHILI:

Add to the cooked beans all or most of the following for 30 minutes of simmering:

  • 28 oz. stewed tomatoes
  • ½ lb. cooked and drained ground pork
  • 1 lb. cooked and drained 1/2″ pork chunks
  • 1/4 c. diced green chiles
  • 1 can whole kernel corn or fresh corn cut off the cob is even better
  • 2-3 T. Emeril’s Southwest Seasoning
  • 1 t. brown sugar
  • 1 chopped onion
  • Water as needed and salt and pepper to taste