Ed's Buffalo Snort Red Chili

[Guest]

Ed's Buffalo Snort Red Chili

1/2 pound Bacon -- with fat
2 pounds Spanish onions -- chopped fine
5 tablespoons new Mexican red Chile powder
2 tablespoons cayenne powder
4 jalapeños -- stems and seeds
1/2 cup new Mexican green Chiles -- chopped
1 red new Mexican Chile pod -- crumbled
1 pound Italian hot sausage -- bulk, crumbled
1 dash Tabasco sauce -- or more
1 teaspoon Hungarian hot paprika
3 pounds plum tomatoes -- crushed
1 tablespoon Mexican oregano
10 ounces t-bone steak -- chopped fine
5 pounds ground chuck
1 1/2 cups water
12 ounces beer
2 teaspoons salt
1 1/2 cups bell pepper -- chopped
1 tablespoon garlic -- in oil, chopped
2 tablespoons Worcestershire sauce
1 tablespoon sugar -- raw
5 tablespoons cumin -- ground
1 pound Buffalo meat -- fresh

Fry the bacon in a large soup pot, add the onions, sautéing until soft. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 2 hours.

Good served with the Red Hot Mama corn bread.

Serving Size : 20 +/-

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Ed "Backwater Eddy" Carlson

Backwater Guiding "ED on the RED"

[danny berg]

Eddy,
Could you replace the Bacon with Salt Pork?

[Guest]

Sure, why not?

This was sent to me and sounded interesting, so I posted it. I have not tried it yet, come winter I will give it a shot.

Sounds HOT too!

[Borch]

Sure does look good. I think I'll give that one a try. Should work out for my diet with a few slight modifications.

Borch