Gator Chili | Bonaventure Resort & Spa

Ingredients:

5 pounds ground gator tail

3 large onions, chopped

4 cloves minced garlic

1 can beer

1 can tomatoes

2 tablespoons cumin

2 tablespoons dried oregano

4 chili Habanero peppers, chopped

1 tablespoon dried ancho chile

1 pinch cayenne pepper

2 bell peppers, seeded and chopped

2 tablespoons canola oil

2 tablespoons olive oil

4 tablespoons corn flour

1 teaspoon brown sugar

1 tablespoon thyme

6 cups kidney beans, cooked

Brown sugar, to taste

Method:

Brown meat in 2 tablespoons in hot oils (canola and olive). It will release liquid before it browns about a half hour. Set aside. In another pan cook onions in 2 tablespoons of the oil until it starts to change color. Stir in bell pepper and cook until soft. Add garlic and cook 1 minute. Stir in cumin, oregano, peppers, chilies and thyme. Cook 1 minute. Stir in browned meat. Season with salt and pepper. Add beer and cook until foam disappears. Stir in tomatoes and sugar. Bring to a boil and simmer uncovered for one hour, stirring occasionally. Cover pan and simmer 2 hours. Stir a few times. Add beans and some of the liquid they were cooked in. Heat for 10 minutes. Adjust seasoning to taste. Top with green onions.

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