Texas Rattlesnake Chili

6 Servings

2 T vegetable oil
1/2 c onion, chopped
1/2 c green pepper, chopped
1 cl garlic, minced
1 lb lean beef, Ground
1 c rattlesnake meat, cubed chicken can be sub
2 T chili powder
2 t salt
1 t cayenne pepper
2 cn (14.5 oz) tomatos, undrained
1 cn (6 oz) tomato paste
2 c water
2 c pasta, small shells
In 5-qt saucepan, heat the oil and cook onion, green pepper and garlic until tender.
Add meat. Cook until done, about 5 minutes.
Stir in seasonings, tomatoes and tomato paste. Heat to boiling, reduce heat and simmer 2 hours. Before serving, add water and return chili to boiling.
Stir in the uncooked pasta; continue boiling, stirring frequently, 10 to 15 minutes or until pasta is done.