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Texas Rattlesnake Chili

2 tb Vegetable oil
1/2 c Onion; chopped
1/2 c Green pepper; chopped
1 cl Garlic; minced
1 lb Lean ground beef
1 c Rattlesnake meat; cubed chicken can be substituted
2 tb Chili powder
2 ts Salt
1 ts Cayenne pepper
2 cn (14.5 oz) tomatos; undrained
1 cn (6 oz) tomato paste
2 c Water
2 c Pasta; small shells


In 5-qt saucepan, heat the oil and cook onion, green pepper and garlic until tender. Add meat. Cook until done, about 5 minutes. Stir in seasonings, tomatoes and tomato paste. Heat to boiling, reduce heat and simmer 2 hours. Before serving, add water and return chili to boiling. Stir in the uncooked pasta; continue boiling, stirring frequently, 10 to 15 minutes or until pasta is done.




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