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How To make Ed's Buffalo Snort Red Chili

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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 :

chopped
1 red new mexican chile pod

crumbled
1 pound italian hot sausage :

bulk, crumbled
1 dash tabasco sauce

or more
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 hour s.
Busted by Christopher E. Eaves <cea260@airmail.net>

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