Buffalo Snort Red Chili With Armadillo Meat

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.