Add the 1 cup diced onion and sauté 4–5 minutes until softened and beginning to brown at the edges. Add the 2 teaspoons minced garlic and cook 30–45 seconds until fragrant.

Add 1 lb ground alligator tail and 1/2 lb ground pork to the pot. Break the meat up with a spoon or spatula and brown for 6–8 minutes, stirring occasionally, until no pink remains and edges are nicely browned. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper while browning.

Stir in the fire-roasted diced tomatoes (14.5 oz can), 8 oz tomato sauce, and 1 cup broth. Scrape up any browned bits from the bottom of the pot with a wooden spoon.

Add the drained and rinsed beans: 1 cup kidney beans and 1 cup pinto beans. Stir to combine.

Seasonings & Thickening

Lower heat to medium-low and stir in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, and 1 teaspoon brown sugar.

Add 1 tablespoon Worcestershire sauce and 1 teaspoon hot sauce if using. Taste and adjust seasoning; add more salt or chili powder if desired.

Bring the chili to a gentle simmer, cover partially, and cook 20–25 minutes to allow flavors to meld, stirring occasionally. If the chili is too thin after simmering, make a slurry of 1 teaspoon cornstarch and 1 tablespoon cold water, stir until smooth, then whisk into the chili and simmer 2–3 minutes until thickened. (This step is optional.)

Once the chili has thickened and flavors are balanced, remove from heat and let rest 5 minutes before serving.

Toppings & Serving

Ladle the chili into bowls. Top each serving with a generous sprinkle of shredded cheddar cheese (about 1/4 cup per serving) so it melts into the hot chili, and a spoonful of the reserved finely diced yellow onion for crunch.

Finish with chopped fresh cilantro if desired. Serve hot with optional sides such as cornbread or tortilla chips.