*  Exported from  MasterCook  *
 
                        Ed’s Buffalo Snort Red Chili
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Posted
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         bacon -- with fat
    2      pounds        spanish onions -- chopped fine
    5      tablespoons   new mexican red chile powder
    2      tablespoons   cayenne powder
    4                    jalapenos -- stems and seeds
      1/2  cup           new mexican green chiles -- chopped
    1                    red new mexican chile pod -- crumbled
    1      pound         italian hot sausage -- bulk, crumbled
    1      dash          tabasco sauce -- or more
    1      teaspoon      hungarian hot paprika
    3      pounds        plum tomatoes -- crushed
    1      tablespoon    mexican oregano
   10      ounces        t-bone steak -- chopped fine
    5      pounds        ground chuck
    1 1/2  cups          water
   12      ounces        lone star beer
    2      teaspoons     salt
    1 1/2  cups          bell pepper -- chopped
    1      tablespoon    garlic -- in oil, chopped
    2      tablespoons   worcestershire sauce
    1      tablespoon    sugar -- raw
    5      tablespoons   cumin -- ground
    1      pound         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 hour
 s.
 
 Busted by Christopher E. Eaves <cea260@airmail.net>
 
 
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