Ed's buffalo snort red chili without armadillo meat

4 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
1.00 Removed, chopped fine
½ cup New mexican green chiles
1.00 Canned, chopped
1.00 Red new mexican chile pod
1.00 Dried; stem removed
1.00 pounds Italian hot sausage, remove
1.00 Skin and chop fine
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 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
5.00 tablespoon 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

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