|Skinned rattlesnake/Beef cubed||3 Pound, cubed|
|Lean bulk pork sausage||1 1⁄2 Pound|
|Onion||1 Large, chopped|
|Green chiles||4 , chopped|
|Diced tomatoes||4 Cup (64 tbs)|
|Chopped mushrooms||2 Cup (32 tbs)|
|Garlic||6 Clove (30 gm), chopped|
|Crushed red pepper flakes||2 Tablespoon|
|Chili powder||2 Teaspoon|
|Beer||1 Can (10 oz)|
Brown the rattlesnake meat and sausage in a skillet, stirring until sausage is crumbly; drain.
Add the onion and green chiles and cook over medium-low heat for 5 to 10 minutes or until vegetables are tender.
Combine the meat mixture, tomatoes, mushrooms, garlic, red pepper, chili powder, honey, cornstarch, beer and salt in a slow cooker; add enough water to cover.
Cook on Low for 8 to 10 hours.
Skim off any fat.
Cook for 6 to 8 hours longer.