| 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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