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Ed's buffalo snort red chili - southern

Yield: 4 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 Removed chopped fine
• 1/2 c New Mexican green chiles Canned chopped
• 1 Red New Mexican chile pod Dried; stem removed
• 1 lb Italian hot sausage remove Skin and chop fine
• 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 Beer
• 2 ts Salt
• 1 1/2 c Bell pepper; chopped
• 1 tb Garlic in oil; chopped
• 2 tb Worcestershire sauce
• 1 tb Sugar
• 5 tb Cumin

Instructions:

ground 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. interactive personal service 12/25/92 1:46 PM Downloaded from *P SOUPS AND STEWS Topic 10/20/1992 Formatted for MM 12/21/1992 by Joe JPMD44A Comiskey

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