Alligator Chili

Ingredients

• 15 ounce black beans rinsed drained canned
• 15 ounce kidney beans rinsed drained canned
• 28 ounce canned tomatoes crushed canned
• 1 teaspoon celery salt 
• 1 tablespoon chili powder 
• 1 tablespoon chipotle chile in adobo sauce chopped
• 1  bell pepper diced green
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 0.5 teaspoon ground ginger 
• 2 pounds ground alligator meat 
• 1 dash hot sauce to taste
• 1 tablespoon olive oil 
• 8 servings salt and pepper to taste
• 1 teaspoon paprika smoked
• 1  onion diced sweet
• 32 ounce tomato-vegetable juice cocktail such as V8®

Equipment

• frying pan

Directions

1. Heat the olive oil in a large skillet over medium heat. Stir in the green bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high heat and stir in the ground alligator. Cook and stir until the meat is crumbly, and evenly browned.
2. Drain and discard any excess grease. Stir in the crushed tomatoes, tomato-vegetable juice cocktail, black beans, kidney beans, and chipotle chile. Season with chili powder, cumin, cinnamon, smoked paprika, celery salt, ground ginger, salt, and pepper. Reduce heat to low; cover and simmer for 2 to 3 hours, stirring in water if the chili becomes too thick.
3. Serve with hot sauce.