Buffalo snort red chili with armadillo meat

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.

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