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.

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