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Buffalo snort red chili with armadillo meat

Yield: 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

Instructions:

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.

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