Name: Ed's Buffalo Snort Red Chili
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

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Spanish	Casserole, Chili	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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