Buffalo Snort Red Chili Without Armadillo Meacasseroles, chili, ethnic 1/2 lb bacon, with fat 2 lb spanish onions; chopped fine 5 tablespoon new mexican red chile powder 2 tablespoon cayenne powder 4 jalapenos; stems and seeds 1 removed, chopped fine 1/2 cup new mexican green chiles 1 canned, chopped 1 red new mexican chile pod 1 dried; stem removed 1 lb italian hot sausage, remove 1 skin and chop fine 1 dash tabasco sauce 1 teaspoon hungarian hot paprika 3 lb plum tomatoes; crushed 1 tablespoon mexican oregano 10 oz t-bone steak; chopped fine 5 lb ground chuck 1 1/2 cup water 12 oz beer 2 teaspoon salt 1 1/2 cup bell pepper; chopped 1 tablespoon garlic, in oil; chopped 2 tablespoon worcestershire sauce 1 tablespoon sugar 5 tablespoon cumin, 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 |
