Buffalo Snort Red Chili
Yield
15 servingsPrep
10 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
bacon
with fat |
|
| 907.2 | g |
spanish onions
finely chopped |
*
|
| 75 | ml |
red pepper flakes
|
|
| 3E+1 | ml |
cayenne pepper
powder |
|
| 4 | each |
jalapeño pepper
stems and seeds |
*
|
| 118 | ml |
green chili peppers
chopped |
|
| 1 | each |
chile pods
red, crumbled |
* |
| 453.6 | g |
hot italian sausages
bulk, crumbled |
|
| 1 | dash |
red hot pepper sauce
or more |
*
|
| 5 | ml |
paprika
|
|
| 1.4 | kg |
italian plum (roma) tomatoes
crushed |
|
| 15 | ml |
mexican oregano
|
* |
| 289 | ml/g |
beef, t-bone steak
finely chopped |
*
|
| 2.3 | kg |
beef chuck
ground |
|
| 355 | ml |
water
|
|
| 346.8 | ml/g |
beer
|
|
| 1E+1 | ml |
salt
|
|
| 355 | ml |
sweet red bell peppers
chopped |
*
|
| 15 | ml |
garlic
chopped, in oil |
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 15 | ml |
sugar
|
|
| 75 | ml |
cumin
ground |
|
| 453.6 | g |
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.
