Bayou Camp Chile Recipe

Yield: 1.75 Gallons

Alligator Tail Meat, Small Dicelb.3
Venison, Groundlb.1
Wild Boar, Groundlb.2
Large Spanish Onion, Small Diceeach1
Large Green Bell Pepper, Small Diceeach2
Diced Tomatoes, In Juice28 oz.2 cans
Tomato Puree15 oz.2 cans
Beef Broth10.5 oz.3 cans
Pinto Beans15.5 oz.2 cans
Light Beer12 oz.1 can
Chili Powder, FancyTbsp.5
Ground CuminTbsp.2
Granulated GarlicTbsp.2
Ground Black PepperTbsp.1
Whole Leaf OreganoTbsp.2
Whole Laurel Bay Leaveseach4
Season SaltTbsp.2
"Franks" Hot SauceTbsp.2


In large Dutch Oven begin browning Venison and Wild Boar. In separate skillet brown Alligator being sure to caramelize proteins thoroughly. When Venison and Wild Boar is browned add peppers and onions and cook until onions become transparent. Add pre-browned Alligator and seasonings and incorporate. Add remainder of ingredients, bring to boil and simmer for approximately two hours. Adjust seasoning and serve.

This product was added to our catalog on Sunday 25 September, 2005.

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