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Buffalo Snort Red Chili With Armadillo Meat

Yield: 20 Servings

1/2 lb bacon,with fat
2 lb spanish onions,chopped fine
5 T new mexican red chile powder
2 T 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 t hungarian hot paprika
3 lb plum tomatoes,crushed
1 T mexican oregano
10 oz t-bone steak,chopped fine
5 lb chuck,Ground
1 1/2 c water
12 oz lone star beer
2 t salt
1 1/2 c bell pepper,chopped
1 T garlic,in oil,chopped
2 T worcestershire sauce
1 T sugar,raw
5 T cumin,ground
1 lb 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.

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