ED'S BUFFALO SNORT RED CHILI

      Title: ED'S BUFFALO SNORT RED CHILI - SOUTHERN
  Categories: Ethnic, Chili, Casserole
       Yield: 4 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
            Removed, chopped fine
     1/2 c  New Mexican green chiles
            Canned, chopped
       1    Red New Mexican chile pod
            Dried; stem removed
       1 lb Italian hot sausage, remove
            Skin and chop fine
       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 Beer
       2 ts Salt
   1 1/2 c  Bell pepper; chopped
       1 tb Garlic, in oil; chopped
       2 tb Worcestershire sauce
       1 tb Sugar
       5 tb 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
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