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  • Writer's pictureTommy Centola

Alligator Chili Frito Pie

Let's take a look at the big dog of the swamp, the alligator. No, t doesn't taste like chicken. The tender tail meat is great for any preparation.

1/2 cup canola oil

4 pounds ground alligator meat

2 pounds ground beef

4 cups diced onions

2 cups diced celery

2 cups diced bell pepper

4 tablespoons minced garlic

4 tablespoons diced jalapeno peppers

2 (16-ounce) cans pinto beans

48 ounces tomato sauce

2 cups chicken stock

2 tablespoons chili powder

2 teaspoons ground cumin

Creole seasoning to taste

Garnish: shredded cheddar cheese, minced red onions, sliced green onions, sliced jalapeño peppers

In a large Dutch oven, heat oil over medium-high heat. Add alligator and beef; sauté 20 minutes to render juices. Add onion, celery, bell pepper, garlic, and jalapeño. Sauté until vegetables are softened, 3 to 5 minutes. Add beans, tomato sauce, and stock; bring to a low boil. Reduce heat, and simmer. Add chili powder and cumin, and stir well; cook 1 hour, stirring occasionally. Once alligator is tender, season to taste with Creole seasoning. Cut open corn chip bags, and ladle the chili into the bags. Garnish with cheese, onions and peppers, is desired.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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