Chili Recipe: Buffalo Snort Chili

Buffalo Snort Chili

All things can be good in moderation.

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
1 Red New Mexican chile pod
1 pound Italian hot sausage
1 dash Tabasco sauce
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 hours.