Ed's Buffalo Snort Red Chili Southern

4 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 removed, chopped fine
1/2 c 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 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 beer
2 t salt
1 1/2 c bell pepper, chopped
1 T garlic, in oil, chopped
2 T worcestershire sauce
1 T sugar
5 T 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.