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Buffalo Snort Red Chili With Armadillo Meat


1/2 lb bacon, with fat
2 lb spanish onions, chopped fine
5 tbsp new mexican red chile powder
2 tbsp cayenne powder
4 jalapenos, stems and seeds
1/2 cup new mexican green chiles
1 red new mexican chile pod
1 lb italian hot sausage
1 dash tabasco sauce
1 tsp hungarian hot paprika
3 lb plum tomatoes, crushed
1 tbsp mexican oregano
10 oz t-bone steak, chopped fine
5 lb ground chuck
1 1/2 cup water
12 oz lone star beer
2 tsp salt
1 1/2 cup bell pepper, chopped
1 tbsp garlic, in oil, chopped
2 tbsp worcestershire sauce
1 tbsp sugar, raw
5 tbsp cumin, ground
1 lb armadillo meat, fresh

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.


Servings: 20



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