Buffalo snort red chili without armadillo mea
4 Servings
Ingredients
| Quantity | 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 | |
| Removed, chopped fine | ||
| ½ | cup | New Mexican green chiles |
| Canned, chopped | ||
| 1 | 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 |
Directions
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