Rattlesnake Chili

My Unexpected Culinary Adventure: Rattlesnake Chili on the Trail

Let me tell you a story about a chili recipe that’s as wild as the landscape it was born in. It all started back in the spring of 2001, on a cattle drive across the vast Nebraska plains. Imagine yourself: sun-baked trails, wide-open skies, the rhythmic mooing of cattle, and the ever-present anticipation of a hearty meal at the end of a long day’s work. That's where this rattlesnake chili recipe began, far from the comforts of a modern kitchen and closer to the raw, untamed beauty of the American West. This wasn't just any chili; this was survival food elevated to an art form, a testament to resourcefulness and the deep satisfaction of creating something delicious from seemingly unlikely ingredients.

Now, I know what you might be thinking: rattlesnake chili? Yes, you read that right. On that cattle drive, rattlesnakes were a common sight, and the experienced cowboys knew how to utilize every resource at their disposal. The meat was lean and surprisingly flavorful, adding a unique texture to the rich and hearty chili. The preparation was certainly an adventure in itself – skinning, cleaning, par-boiling, and picking the meat from the bones. We learned to appreciate the subtleties of the meat, knowing that the portions closer to the head and tail offered the best texture. This wasn’t gourmet cooking; it was hearty, flavorful food that fueled us and sustained us on the trail.

Beyond the rattlesnake, the chili’s magic lies in its unexpected combination of ingredients, each carefully chosen to build layers of flavor. The pork shoulder added richness, the bacon provided a smoky depth, and the blend of beans—kidney, pinto, and black—created a satisfying texture. The chilies, both jalapeño and green, brought the heat, balanced by the unexpected sweetness of semisweet chocolate. A touch of peanut butter added a creamy richness, and the tequila lent a subtle warmth. It’s a bold combination, to be sure, but one that works surprisingly well.

The recipe itself, created under the vast, open sky, wasn't measured in precise grams or minutes, but in feeling, in intuition. The simmering process became a meditation, a slow dance of stirring, adjusting, and patiently waiting for the flavors to meld. It was a communal experience, the aroma of the chili wafting through the air, uniting the weary cowboys under the shared anticipation of a delicious meal. Each scoop of the chili is an experience that transcends food, reminding me of the camaraderie, of the shared effort, of the simple pleasure of a warm and satisfying meal after a day under the Nebraska sun.

Bringing this recipe to my Florida kitchen was a true labor of love. Adapting the outdoor techniques to indoor cooking required some experimentation, but the results remain true to the spirit of the original. The chili is a celebration of unexpected ingredients and of the art of making something extraordinary from the simplest resources. It is a story of resilience, of resourcefulness, and of creating something delicious even under the harshest conditions, which are all hallmarks of a successful cattle drive. The rich and satisfying flavors of this chili still take me back to the open spaces of Nebraska, to the camaraderie of the cattle drive, and to the joy of discovering unexpected culinary treasures on the trail.

This chili isn't just a recipe; it's a story. It's a testament to the unexpected flavors that can be found when you embrace adventure and unexpected ingredients. It's a reminder that the best meals aren't always found in Michelin-star restaurants, but in the heart of the wilderness, cooked over an open fire, and shared with good company. And while the rattlesnake might seem unconventional, its lean meat lends a unique depth of flavor, a rustic charm that perfectly complements the richness of the beans, the smoky bacon, and the unexpected sweetness of the chocolate. It’s a chili that will warm you from the inside out, a true taste of adventure, and a flavor you won't soon forget.

Step-by-step

• Rattlesnake preparation: Skin, clean, par-boil and pick the meat from the bones. Larger rattlesnakes (6 footers and above) can be tough and stringy. The meat nearer the head and tail is always good. Three to four foot rattlesnakes are usable throughout. Be sure to keep enough of the larger rib bones as they make marvelous after supper toothpicks.
• Pork Shoulder preparation: trim off excess fat, then roast or grill until medium done. Discard the excess fat and keep the drippings for other recipes.
• In a stockpot, combine the cans of beans, undrained, along with the spices, garlic and undrained canned tomatoes (I used Rotel tomatoes).
• While simmering, roast fresh Jalapeno and green chilies over a low fire. Fry the bacon, cast iron skillet on an open fire is best but do what you can. Drain bacon and set aside.
• Remember to stir often! Don't let your mixture stick to the bottom of the stock pot! The taste of "burned bottom" is disastrous and can't be undone.
• Add your choice of meat. I used the rattlers that scared our cattle, the bacon AND some pork shoulder. Pull the pork, crumble the bacon prior to adding to the stock pot.
• Stir and simmer. Stir some more.
• Skin and dice the roasted peppers and chiles. Add them to the mixture. Stir some more.
• Add the semisweet chocolate, peanut butter into the mix. Stir some more.
• After about four hours of total simmering, add the onions, tequila. Stir and simmer.
• About now the flavorful smell is driving the men wild with only one question on their minds, "When do we eat!". Cookie isn't intimidated and mindfully stirs some more.
• Add corn meal slowly to thicken the mixture to your desired texture. You can't call my chili soup or paste! There's a special touch to get the thickness just right.
• Six hours have passed and we're ready to eat! I make sure to save off some of chili as I made more than enough for everyone. Tomorrow is another day and the chili gains in taste as it sits.
• Remember the pork drippings? I added them back into the chili on the fourth hour of simmering.
• This recipe was created in outdoor, primitive conditions. I revived the recipe in my Florida kitchen especially for this posting.