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>