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1/2 pound bacon — with fat

2 pounds spanish onions — chopped fine

5 tablespoons new mexican red chile powder

2 tablespoons cayenne powder

4 jalapenos — 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 lone star 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 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 hour s.

Busted by Christopher E. Eaves <cea260@airmail.net>

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