Prudhomme Family's Nutria Chili |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. Ingredients:
3 tablespoons vegetable oil |
2 lbs nutria (ground meat of) |
1 tablespoon salt, plus |
1 teaspoon salt |
1 teaspoon red pepper |
1 tablespoon chili powder, plus |
1 teaspoon chili powder |
1 cup onion, peeled and diced |
1 cup green bell pepper, seeded and diced |
1 cup red bell pepper, seeded and diced |
1 cup tomato paste |
4 cups beef stock (or water) |
1 (15 ounce) can red kidney beans (optional) |
Directions:
1. In a heavy 5-quart pot on high heat, add oil and heat until very hot.
2. Add nutria meat, and cook and stir 10 minutes until browned.
3. Add salt, red pepper, chili powder, onion and both bell peppers.
4. Cook and stir 15 minutes.
5. Add tomato paste and 4 cups stock.
6. Cook 30 minutes; reduce heat to medium.
7. Add red kidney beans; cook an additional 10 minutes. Serve hot!
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