1Setup & Prepare
About This Recipe
Texas-style python chili with ancho chilies, cumin, and slow-simmered tomatoes—hearty comfort food from sustainable protein.
Cultural Context
(135 words) Chili, Texas's beloved bowl of red, welcomes diverse meats from traditional beef to exotic game. Rattlesnake chili has appeared at cook-offs across the Southwest for decades, and python makes an equally compelling substitution. The long simmering tenderizes python while infusing it with chili spices, creating hearty comfort food that showcases sustainable protein. Python chili has become popular at hunting camps and wildlife festivals throughout Florida and the Southeast, introducing adventurous eaters to this invasive species in familiar context. The dish honors Texas chili traditions—no beans, dark chili powder, slow cooking—while demonstrating culinary creativity. Python chili represents American comfort food embracing environmental stewardship, turning conservation into delicious, stick-to-your-ribs eating perfect for cool evenings and hungry crowds.
2Ingredients
Shopping List
3Cooking Instructions
- Heat vegetable oil in large Dutch oven or heavy pot over medium-high heat. Season python cubes with salt and pepper. Working in batches, brown python on all sides, about 6 minutes per batch. Don't crowd the pot—proper browning develops flavor. Transfer browned python to plate.
- In same pot, add onion and bell pepper. Cook until softened, about 6 minutes, scraping up browned bits from bottom.
- Add garlic and cook for 1 minute until fragrant. Add chili powder, cumin, paprika, oregano, and cayenne. Toast spices for 2 minutes, stirring constantly—this blooms the spices and intensifies flavor.
- Return browned python to pot. Add diced tomatoes, tomato paste, beef stock, vinegar, brown sugar, and bay leaves. Stir well to combine.
- Bring to boil, then reduce heat to lowest setting. Cover partially and simmer gently for 2-2½ hours, stirring every 20 minutes, until python is fork-tender and chili has thickened. Add more stock if it becomes too thick.
- Remove bay leaves. Taste and adjust seasoning with salt, pepper, additional chili powder, or cayenne. Texas chili should be rich, spicy, and deeply flavorful.
- Let chili rest for 15 minutes before serving—this allows flavors to settle and chili to thicken slightly.
- Serve in bowls topped with shredded cheese, sour cream, jalapeños, and diced onions. Accompany with warm cornbread and cold beer.
4Chef's Notes & Pairings
Chef's Notes
- True Texas chili contains no beans—the meat is the star. Add beans if you prefer, but purists will object.
- Browning the python in batches creates fond (browned bits) that adds depth to the finished chili.
- Toasting spices before adding liquid intensifies their flavors dramatically.
- The chili tastes even better the next day after flavors have melded overnight.
- For competition-level chili, use whole dried chilies: toast, rehydrate, and blend into paste.
Wine Pairing
Cold Beer or Bold Zinfandel – Ice-cold American lager is traditional, but fruit-forward Zinfandel can handle the heat and spice.
Nutrition Facts
(per serving) Calories: 385 | Protein: 42g | Fat: 16g | Carbohydrates: 22g | Fiber: 6g
