Ed's Buffalo Snort Red Chili

Recipe Ingredients

1/2 lb	227g / 8oz	Bacon - with fat
2 lbs	908g / 32oz	Spanish onions - chopped fine
5 tablespoons	75ml	New Mexican red chile powder
2 tablespoons	30ml	Cayenne powder
4		Jalapenos - stems and seeds
1/2 cup	118ml	New Mexican green chiles
1		Red new Mexican chile pod
1 lb	454g / 16oz	Italian hot sausage
1 teaspoon	5ml	Hungarian hot paprika
3 lbs	1362g / 48oz	Plum tomatoes - crushed
1 tablespoon	15ml	Mexican oregano
10 oz	284g	T-bone steak - chopped fine
5 lbs	2270g / 80oz	Ground chuck
1 1/2 cups	355ml	Water
12 oz	340g	Lone star beer
2 teaspoons	10ml	Salt
1 1/2 cups	219g / 7.7oz	Bell pepper - chopped
1 tablespoon	15ml	Garlic - in oil, chopped
2 tablespoons	30ml	Worcestershire sauce
1 tablespoon	15ml	Sugar - raw
5 tablespoons	75ml	Cumin - ground
1 lb	454g / 16oz	Armadillo meat - fresh
1		Tabasco sauce

Recipe Instructions

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.

Source:
Chile Pepper Magazine, October 1990

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