0
0
00Ingredients
-
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.
| Servings |
| 10 |
|
|
|
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
InstructionsFry 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.
|