Ed's buffalo snort red chili with armadillo meat
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Bacon, with fat |
| 2.00 | pounds | Spanish onions; chopped fine |
| 5.00 | tablespoon | New mexican red chile powder |
| 2.00 | tablespoon | Cayenne powder |
| 4.00 | Jalapenos; stems and seeds | |
| ½ | cup | New mexican green chiles |
| 1.00 | Red new mexican chile pod | |
| 1.00 | pounds | Italian hot sausage |
| 1.00 | dash | Tabasco sauce |
| 1.00 | teaspoon | Hungarian hot paprika |
| 3.00 | pounds | Plum tomatoes; crushed |
| 1.00 | tablespoon | Mexican oregano |
| 10.00 | ounce | T-bone steak; chopped fine |
| 5.00 | pounds | Ground chuck |
| 1½ | cup | Water |
| 12.00 | ounce | Lone star beer |
| 2.00 | teaspoon | Salt |
| 1½ | cup | Bell pepper; chopped |
| 1.00 | tablespoon | Garlic, in oil; chopped |
| 2.00 | tablespoon | Worcestershire sauce |
| 1.00 | tablespoon | Sugar, raw |
| 5.00 | tablespoon | Cumin, ground |
| 1.00 | 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.