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Buffalo Snort Red Chili

Submitted by nlt62061

YIELD

15 servings

PREP

10 min

COOK

2 hrs

READY

2 hrs

Ingredients

½

POUND BACON
with fat

2

POUNDS SPANISH ONIONS
finely chopped *

5

TABLESPOONS RED PEPPER FLAKES

2

TABLESPOONS CAYENNE PEPPER
powder

4

EACH JALAPEÑO PEPPER
stems and seeds *

½

CUP GREEN CHILI PEPPERS
chopped

1

EACH CHILE PODS
red, crumbled *

1

POUND HOT ITALIAN SAUSAGES
bulk, crumbled

1

DASH RED HOT PEPPER SAUCE
or more *

1

TEASPOON PAPRIKA

3

POUNDS ITALIAN PLUM (ROMA) TOMATOES
crushed

1

TABLESPOON MEXICAN OREGANO *

10

OUNCES BEEF, T-BONE STEAK
finely chopped *

5

POUNDS BEEF CHUCK
ground

1 ½

CUPS WATER

12

OUNCES BEER

2

TEASPOONS SALT

1 ½

CUPS SWEET RED BELL PEPPERS
chopped *

1

TABLESPOON GARLIC
chopped, in oil

2

TABLESPOONS WORCESTERSHIRE SAUCE

1

TABLESPOON SUGAR

5

TABLESPOONS CUMIN
ground

1

POUND ARMADILLO MEAT
fresh *

Directions

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 347g (12.2 oz)

Amount per Serving

Calories 749 64% of calories from fat

% Daily Value *

Total Fat 54g 83%

Saturated Fat 20g 101%

Trans Fat 0g

Cholesterol 191mg 64%

Sodium 1179mg 49%

Total Carbohydrate 3g 3%

Dietary Fiber 2g 8%

Sugars g

Protein 107g

Vitamin A 37% • Vitamin C 26%

Calcium 7% • Iron 41%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, Low Carb