Well, I have. Several of them to be exact. I was amazed the first time I attended one of those interesting events. I had never even heard of rattlesnake chili, much less seen a boiling cauldron full of the stuff over an open fire. Yep, I learned a lot during my brief 11 month stay in Texas.

My company had "requested" that I help open a division in the Lone Star state back in the early '80s, so I "willingly" obliged. I have to say it was a lot of fun. About 5 of us went and we all had the option to return back East when everything was running smoothly. I took them up on the return trip. Some stayed, some didn't.

Well one thing I learned was that I loved Tex-Mex food. I have always liked really spicy food, but I did not realize just how bland my chili recipe was until I sampled the "real deal". (NOT the rattlesnake version)  So, during my stay in Texas, I tweeked and adjusted my recipe until it was just right.

Well, here is the completed product.

                                           A Chili Recipe With Texan Roots

Serving Size  : 10

   2 Lbs.  Ground Chuck, browned and drained
   3  Cloves garlic minced
   1  Large onion chopped
   29 Ounces Tomato Sauce
   56 Ounces Whole Tomatoes, Canned with Liquid
   32 Ounces Pinto Beans with Liquid
   2  Tbs. Cayenne Pepper
   1  tsp.  red pepper flakes
   1  Tbs. Chili powder
   1  tsp. Beef Bouillon
   1  Tbs. Oregano, Dried
   2  Tbs. Jane's Krazy Mixed Up Salt

1. Brown the ground chuck in an 8 quart stock pot and drain off the fat.

2. Add the chopped onion and garlic, but do not brown it.

3. Add the tomato sauce.

4. Chop the tomatoes and remove the stem end and add to the pot.

5. Add the pinto beans and liquid.

6. Add the spices.

7. Put the lid on the stock pot and simmer on low for one and one half
hours.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
 Calories: 373
 Calories From Fat: 77
 Total Fat: 8.5g
 Cholesterol: 54.4mg
 Sodium: 1388.6mg
 Potassium: 1779mg
 Carbohydrates: 48.5g
 Fiber: 13.9g
 Sugar: 14.5g
 Protein: 30.2g
 My Points: 7.37

When I returned from Texas, one of the first things I cooked was my new chili recipe. My brother came by and I had forgotten his annoying habit of lifting the lid on whatever I was cooking and helping himself to a spoonful. Well, he did just that. He took his bite, put his spoon down, went to the sink and got himself a glass of  water, looked at me and said "Don't you EVER let me do that again". I laughed so hard I almost wet my pants. So, if you just aren't that "into" hot and spicy, tone down the spices, but if you are - just let 'er rip.