ED'S BUFFALO SNORT RED CHILI - SOUTHERN

Course : Chili
Serves: 4
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Ingredients:

1/2 pound Bacon, with fat
2 pound Spanish onions -- chopped fine
5 tablespoons New Mexican red chile powder
2 tablespoons Cayenne powder
4 medium Jalapenos -- stems and seeds Removed, chopped fine
1/2 cup New Mexican green chiles Canned, chopped
1 medium Red New Mexican chile pod Dried -- stem removed
1 pound Italian hot sausage, remove Skin and chop fine
1 dash Tabasco sauce
1 teaspoon Hungarian hot paprika
3 pound Plum tomatoes -- crushed
1 tablespoons Mexican oregano
10 ounce T-bone steak -- chopped fine
5 pound Ground chuck
1 1/2 cup Water
12 Ounces Beer
2 Teaspoon Salt
1 1/2 cup Bell pepper -- chopped
1 tablespoons garlic in oil -- chopped
2 tablespoons Worcestershire sauce
1 tablespoons Sugar
5 tablespoons Cumin, ground
 

Preparation / Directions:

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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