I know with a recipe coming from the Sporting Road, most of you reading this probably expect that with a name like Rattlesnake Chile, it’ll probably be disappointing to discover that there is no snake in this competition style chili recipe.  I have eaten rattlesnake, but I am here to tell you it isn’t worth the time to give you a recipe for it, as it is awful, cooked many different ways.  Stick to this chile, which is kicked up with plenty of spices.  It’s the best of the Tex-Mex-Southwest style chiles that we have ever had and we have entered it in several chili- cook-offs where it places very well.  In New Mexico, all recipes for chilis are written as chiles, but in Texas the reverse is true, so we use both ways of spelling it.  

Despite its name, the Anasazi bean is a much less formidable foe to the human gastrointestinal system than many other varieties. Containing just 25 percent of the gas-producing compounds found in most beans, Anasazis trigger far less flatulence than a typical pinto.  Plus they are grown here in Colorado. 

Visit Adobe Milling Company’s website to buy Dove Creek–grown Anasazi, pinto, and black beans in quantities ranging from one to 40 pounds, or call 800- 542-3623 to order over the phone.

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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.  Add 1 tablespoon of epazote spice to reduce flatulence [optional].  Drain beans.

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 Hatch 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

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For an alternate chile versions, we like this office chile contest winner’s recipe:

Colorado Pork or Chicken Green Chili

• 16-24oz oz Green Chili  (Mild, or see Optional if Hot)  Note:  BEST if its wood smoked!!!
• 1 Finely Diced Onion (Preferred in order:  Brown, White, Yellow. Avoid sweetness)
• 6-8 Chopped Roma Tomatoes
• 2-3 Tablespoons Salt  (Its supposed to be a salty soup, so salt to taste…)
• 48 Oz Chicken Stock
• 1 Tablespoon Course Black Pepper
• 1 1/2 Tablespoon Mexican Oregano
• 1 Tablespoon Cumin Powder
• 8 Chopped, minced or pressed Fresh Garlic Cloves.
• 8 Oz can of Tomato Sauce
• 1 Pound of Meat (Pork or Dark Meat Chicken recommended)  +unseasoned carnitas are great!  See NOTE below.
• 3/4th Cup of Cake or Pastry Flour (this is the flour only, not the sugar or other stuff.  Finer grain flour = better absorption)
• 1/3rd cup of very cold water
• OPTIONAL:  Vegetable Oil or Meat Fat (2 tbsp to 1/4^th cup)   See NOTE below.
• OPTIONAL:  Butter or Margarine (alternative to oils) See NOTE below.

NOTE:  Any attempt to use of fats or oils will make the chili more hearty and soulful but will reduce the heat of the chili.

Chili Optional:

• 20 Chili Arbol Fresh  (30,000 scovilles)   (Sharp!)
• 8 Serrano Peppers  (20,000 scovilles)  (Perky!)
• 6 Diced Jalapenos  (6000 scovilles) (Tasty!)
• 1 Cup Diced Pueblo Chilis (3000 scovilles)  (Soulful!)

Add all ingredients into large pot except flour and water.  Cover and lightly boil until onion becomes very transparent and/or dissolves (for me, that’s about medium-low heat for 2 hours)

When ready, mix flour and water together in a small container until lumps are gone (forms a rue).  Mix rue quickly into pot, reduce heat and stir constantly for about 5 minutes – do not let the flour stick to the bottom.  Remove from heat, let sit for about an hour while cooking (stir occasionally.)

• ½ cup chipotle powder
• 3 Tablespoons salt
• 3 Tablespoons garlic powder
• 4 Tablespoons onion powder
• 4 Tablespoons paprika
• 1 Tablespoon thyme
• 2 ½ – 3 lbs. of boneless, skinless chicken thighs

Mix dry ingredients.  Cover thighs with dry rub and grill.  Hickory wood chips preferred choice for smoke.  Personal preference: should be blackened on both sides but not burned.