ed's buffalo snort red chili - southern

4 servings
½ pounds Bacon, with fat
2 pounds Spanish onions; chopped fine
5 tablespoons New Mexican red chile powder
2 tablespoons Cayenne powder
Jalapenos; stems and seeds
  Removed, chopped fine
½ cup New Mexican green chiles
  Canned, chopped
Red New Mexican chile pod
  Dried; stem removed
1 pounds Italian hot sausage, remove
  Skin and chop fine
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 Beer
2 teaspoons Salt
1½ cup Bell pepper; chopped
1 tablespoon Garlic, in oil; chopped
2 tablespoons Worcestershire sauce
1 tablespoon Sugar
5 tablespoons Cumin, ground

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. interactive personal service 12/25/92 1:46 PM Downloaded from *P SOUPS AND STEWS Topic 10/20/1992 Formatted for MM 12/21/1992 by Joe JPMD44A Comiskey

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