Rattlesnake Chile

Rattlesnake preparation: Skin, clean, par-boil and pick the meat from the bones. Larger rattlesnakes (6 footers and above) can be tough and stringy. The meat nearer the head and tail is always good. Three to four foot rattleshakes are usuable throughout. Be sure to keep enough of the larger rib bones as they make marvelous after supper toothpics. Pork Shoulder preparation: trim off excess fat, then roast or grill until medium done. Discard the excess fat and keep the drippings for other recipies. In a stockpot, combine the cans of beans, undrained, along with the spices, garlic and undrained canned tomatoes (I used Rotel tomatoes). While simmering, roast fresh Jalapeno and green chilies over a low fire. Fry the bacon, cast iron skillet on an open fire is best but do what you can. Drain bacon and set aside. Remember to stir often! Don't let your mixture stick to the bottom of the stock pot! The taste of "burned bottom" is disasterous and can't be undone. Add your choice of meat. I used the rattlers that scared our cattle, the bacon AND some pork shoulder. Pull the pork, crumble the bacon prior to adding to the stock pot. Stir and simmer. Stir some more. Skin and dice the roasted peppers and chiles. Add them to the mixture. Stir some more. Add the semisweet chocolate, peanut butter into the mix . Stir some more. After about four hours of total simmering, add the onions, tequila. Stir and simmer. About now the flavorful smell is driving the men wild with only one question on their minds, "When do we eat!". Cookie isn't intemindated and mindfully stirs some more. Add corn meal slowly to thicken the mixture to your desired texture. You can't call my chili soup or paste! There's a special touch to get the thickness just right. Six hours have passed and we're ready to eat! I make sure to save off some of chili as I made more than enough for everyone. Tomorrow is another day and the chili gains in taste as it sits. Remember the pork drippings? I added them back into the chili on the fourth hour of simmering. This recipe was created in out of door, primitive conditions. I revived the recipe in my Florida kitchen especially for this posting to BigOven.com This recipe is for experienced cooks as I have not included temperatures or time intervals. Each session is a bit different when it comes to cooking out of doors.