Title: Ed's Buffalo Snort Red Chili with Armadillo Meat
Categories: Casserole Chili Ethnic
Yield: 20 Servings
| 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 |
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.