Yield: 20 Servings
Measure | Ingredient |
---|---|
½ pounds | Bacon, with fat |
2 pounds | Spanish onions; chopped fine |
5 tablespoons | New Mexican red chile powder |
2 tablespoons | Cayenne powder |
4 \N | Jalapenos; stems and seeds |
½ cup | New Mexican green chiles |
1 \N | Red New Mexican chile pod |
1 pounds | Italian hot sausage |
1 dash | Tabasco sauce |
1 teaspoon | Hungarian hot paprika |
3 pounds | Plum tomatoes; crushed |
1 tablespoon | Mexican oregano |
10 ounces | T-bone steak; chopped fine |
5 pounds | Ground chuck |
1½ cup | Water |
12 ounces | Lone Star beer |
2 teaspoons | Salt |
1½ cup | Bell pepper; chopped |
1 tablespoon | Garlic, in oil; chopped |
2 tablespoons | Worcestershire sauce |
1 tablespoon | Sugar, raw |
5 tablespoons | Cumin, ground |
1 pounds | Armadillo meat, fresh |
Fry the bacon in a large soup pot, add the onions, sauteing until soft. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 2 hours.