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Buffalo Snort Red Chili With Armadillo Meat

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      Title: BUFFALO SNORT RED CHILI WITH ARMADILLO MEAT
 Categories: Casseroles, Chili
      Yield: 20 Servings
 
    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
    1/2 c  New Mexican green chiles
      1    Red New Mexican chile pod
      1 lb Italian hot sausage
      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 Lone Star beer
      2 ts Salt
  1 1/2 c  Bell pepper; chopped
      1 tb Garlic, in oil; chopped
      2 tb Worcestershire sauce
      1 tb Sugar, raw
      5 tb 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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