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Buffalo Snort Red Chili With Armadillo Meat beef, chili, game, groundmeat, casseroles 1/2 lb bacon, with fat 2 lb spanish onions; chopped fine 5 tablespoon new mexican red chile powder 2 tablespoon 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 teaspoon hungarian hot paprika 3 lb plum tomatoes; crushed 1 tablespoon mexican oregano 10 oz t-bone steak; chopped fine 5 lb ground chuck 1 1/2 cup water 12 oz lone star beer 2 teaspoon salt 1 1/2 cup bell pepper; chopped 1 tablespoon garlic, in oil; chopped 2 tablespoon worcestershire sauce 1 tablespoon sugar, raw 5 tablespoon 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. Yield: 20 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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