Ed's buffalo snort red chili
20 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 | |
| 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 |
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.