Gulf Coast Alligator Chili Recipes

Steps:

• Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
• Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
• Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
• Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

Steps:

• Preheat oven to 300 degrees F.
• Brush alligator ribs with enough barbecue sauce to coat. Place ribs on a rack set in a baking pan. Cover with plastic wrap and then aluminum foil. Bake for 3 hours.
• Remove alligator ribs from the oven. When cool enough to handle, remove the plastic wrap and cover loosely with the aluminum foil; allow the ribs to rest 20 to 30 minutes.
• Meanwhile, prepare a smoker with your favorite type of wood chips. Transfer the ribs to the smoker and smoke for 30 to 45 minutes, depending on the size of the ribs; alligator ribs are very lean and dry out easily, so you may want to remove smaller ribs from the smoker first. After smoking, coat the ribs with more barbecue sauce.
• While ribs are smoking, preheat a grill to medium-high. Place ribs on the grill and grill just until sauce begins to caramelize. Serve immediately.

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season the meat with 1 teaspoon salt, 1/2 teaspoon pepper and the granulated garlic. Once the oil shimmers, add the meat and cook, stirring occasionally, until the juices have rendered and the meat has browned, 15 to 20 minutes.
• Add the onion, celery, bell pepper, minced garlic and jalapeño. Cook, stirring often, for 3 to 5 minutes or until the onion is translucent.
• Add the pinto beans, tomato sauce, chicken stock, chili powder and cumin. Stir to combine. Bring the chili to a low boil, then cover, reduce the heat to low and simmer for an hour, stirring occasionally.
• When the meat is tender, season to taste with more salt, pepper and granulated garlic, if desired. Serve hot in bowls, with spaghetti or cornbread if you'd like.

Steps:

• 1. Take the sausage and alligator and season with the Creole seasoning thoroughly.
• 2. Heat a heavy duty pot on high. Add the butter and let melt.
• 3. Once melted, cook the sausage and the alligator together until cooked all the way through. It will take about 10 min until golden brown or so.
• 4. Once cooked, drain on a paper towel-lined plate and set aside.
• 5. Take the onions, peppers, and garlic and sweat them in a pan on med-high heat, about 5 min or so.
• 6. Add the canned chili, tomatoes, and the seasoning.
• 7. Mix all together and let simmer for 20 to 30 minutes.
• 8. After simmering for ten minutes, add the meat and continue to let it simmer.
• 9. Once it's finished simmering, take and cut the top of the bread bowl off, so it looks like a lid.
• 10. Take the inside of the bread out and fill with the chili and enjoy.

Steps:

• Broil or grill the fresh pasillia peppers close to heat source and turning frequently with tongs until the pepper skins are mostly blackened and blistered. (This may be done in a broiler or on an open flame over your grill or stove burner.) Place the peppers in a brown paper bag, fold over the top to seal and let stand for 15 minutes.
• Put gloves or bags over your hands. (okay, if you don't want to wear gloves, but it may burn your hands a bit and whatever you do, DO NOT pick your nose or wipe your eyes or anything else with your own hands for a day or so) Peel and discard the skin and stems of the roasted peppers. Cut open the roasted peppers and discard their seeds. Cut open and discard the stems and seeds of the jalapeño peppers. (If you like a spicier chili you can leave the seeds intact). Discard gloves.
• Place the pasillia and jalapeño peppers in the jar of an electric blender or food processor. Add the bottle of clam juice, 2 cloves of garlic, half of the chopped onions, and all of the cumin and white pepper. Process to a smooth puree. Set aside.
• Warm a skillet over medium heat. (we do the whole batch in one large cast iron pot so it only takes one pan) Add chopped bacon and cook, stirring frequently.After the bacon has released its fat, or is about half cooked, add the remaining clove of garlic and remaining chopped onion. Continue to cook until the bacon is cooked through.
• Place the bacon mixture and the pureed pepper mixture into your chili pot. Add the chicken broth. (You can add more if you find a need to do so) Stir and set pan over low heat for 10 minutes.
• Turn up the heat to medium, add the mushroom soup, canned chili peppers, and salsa verde. Simmer, stirring occasionally for about 30 minutes.
• Cut a 2 inch thick slice of velveeta cheese. Cut cheese into smaller cubes and add to chili. Stir frequently, be careful not to have your heat too high to avoid sticking.
• Add green shrimp to chili, simmer for 10 minutes.
• Add cooked shrimp to chili. Simmer for 5-10 minutes.
• Ladle chili into bowls and enjoy. I would advise against overcooking once the seafood is in the chili as shrimp can get weird if it is overcooked.