Recipe - Eds Buffalo Snort Red Chili

One half pound Bacon, with fat
2 pound Spanish onions; chopped fine
5 tablespoon New Mexican red chile powder
2 tablespoon Cayenne powder
4 Jalapenos; stems and seeds
One half cup New Mexican green chiles
1 Red New Mexican chile pod
1 pound Italian hot sausage
1 ds Tabasco sauce
1 teaspoon Hungarian hot paprika
3 pound Plum tomatoes; crushed
1 tablespoon Mexican oregano
10 ounce Tbone steak; chopped fine
5 pound Ground chuck
1 One half cup Water
12 ounce Lone Star beer
2 teaspoon Salt
1 One half cup Bell pepper; chopped
1 tablespoon Garlic, in oil; chopped
2 tablespoon Worcestershire sauce
1 tablespoon Sugar, raw
5 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini