astray recipes: Ed's buffalo snort red chili

Categories: Casseroles; Chili; Meats
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	Jalapenos; stems and seeds
½ cup	New Mexican green chiles
1	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.

ed's buffalo snort red chili