Ed's Buffalo Snort Red Chili
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Ed Dorfman, winner of many awards and trophies for his barbecue and chili, says that the ambience of his restaurant (Texas Chili and Rib Company, Phoenix, Arizona) is that of a small Texas bar. Basically a carry-out, his "small joint" seats about thirty people who dig into his brisket, ribs, chicken wings, and several different kinds of chili. About his love for chiles, he calls himself a "capsaicin-holic" who uses chile in everything he cooks--note the eight chile-related ingredients of this recipe.
Ingredients
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½ pound bacon with fat -
2 pounds Spanish onions, chopped fine -
5 tablespoons New Mexican red chile powder -
2 tablespoons cayenne powder -
4 jalapeño chiles, stems and seeds removed, chopped -
½ cup canned New Mexican green chile, chopped -
1 dried red New Mexican chile pod, stem removed -
1 pound Italian hot sausage -
Dash Tabasco hot sauce -
1 teaspoon Hungarian hot paprika -
3 pounds crushed Italian tomatoes -
1 tablespoon Mexican oregano -
10 ounces T-bone steak, chopped fine -
5 pounds coarsely ground chuck -
1½ cups water -
1 bottle Lone Star Beer -
2 teaspoons salt -
1½ cups chopped bell pepper -
1 tablespoon garlic in oil, chopped -
2 tablespoons Worcestershire sauce -
1 tablespoon raw sugar -
5 tablespoons cumin -
1 pound fresh armadillo meat (optional)
Instructions
Fry the bacon in a soup kettle, add the onion, and saut until soft. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for about two hours, stirring frequently.
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