Ed's Buffalo Snort Red Chili
Categories: Casserole | ChiliServes: 20 Servings
Ingredients:
- 1/2 lb Bacon, with fat
- 2 lb Spanish onions; chopped fine
- 5 tb New Mexican red chile powder
- 2 tb Cayenne powder
- 4 Jalapenos; stems and seeds
- 1/2 c New Mexican green chiles
- 1 Red New Mexican chile pod
- 1 lb Italian hot sausage
- 1 ds Tabasco sauce
- 1 ts Hungarian hot paprika
- 3 lb Plum tomatoes; crushed
- 1 tb Mexican oregano
- 10 oz T-bone steak; chopped fine
- 5 lb Ground chuck
- 1 1/2 c Water
- 12 oz Lone Star beer
- 2 ts Salt
- 1 1/2 c Bell pepper; chopped
- 1 tb Garlic, in oil; chopped
- 2 tb Worcestershire sauce
- 1 tb Sugar, raw
- 5 tb Cumin, ground
- 1 lb Armadillo meat, fresh
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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