Turn up the heat with rattlesnake chili

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By Tami Hoey By Tami Hoey

PHOENIX -- Folks around the country are turning up the heat Thursday in honor of National Chili Day. It's a perfect comfort food during the chilly winter months.

The folks over at Brat Haus make an amazing chili, Arizona style, by adding rattlesnake to it. The restaurant just started serving it last year and it has become a huge hit.

On Thursday, Chef Aaron Ward demonstrated  this dish for us, and showed us why it's an interesting twist on a hearty chili recipe.

 

BRAT HAUS RATTLESNAKE CHILI

-1 pound snake ground

-2 pounds pork ground

-3 oz chili powder

-1 oz ground coriander

-1 oz hot paprika

-1.5 Tablespoon cayenne

-2 Cups Pork or Chicken Stock

-4 each roasted Anaheim peppers peeled, medium dice

-1/2 pounds yellow onion, small dice

-20 oz canned tomato (San Marzano)

-3 cups cooked beans (Pinto Beans)

-1/2 cup tomato paste

-2 cups Four Peaks Sunbru, or other light beer

-salt and pepper to taste

-chili powder and tapatio to adjust heat level

Brown ground meats with dried seasonings on Medium High heat, add in Onion and Roasted peppers and sauté for 2 minutes. Deglaze with stock, add all remaining ingredients, Let stew for 1-2 hours. Adjust salt and heat levels to personal preference.

More about National Chili Day:
Despite popular belief, chili does not come from Mexico. The recipe has certainly been influenced by Mexican culture, but it also incorporates elements from Native American and Spanish culinary traditions. Many historians believe chili originated in Texas where all three of these cultures intersected.

According to legend, Spanish priests called the first chili "the soup of the Devil" because they believed that chili peppers were an aphrodisiac. To celebrate National Chili Day, indulge in a delicious bowl of this historical spicy stew!