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  Buffalo snort red chili without armadillo mea
 
Yield: 4 Servings
 
1/2 lb Bacon with fat      2 lb Spanish onions; chopped fine
5 tb New Mexican red chile powder      2 tb Cayenne powder
4 Jalapenos; stems and seeds Removed chopped fine      1/2 c New Mexican green chiles Canned chopped
1 Red New Mexican chile pod Dried; stem removed      1 lb Italian hot sausage remove Skin and chop fine
1 ds Tabasco sauce      1 ts Hungarian hot paprika
3 lb Plum tomatoes; crushed      1 tb Mexican oregano
10 oz T-bone steak; chopped fine      5 lb Ground chuck
1 1/2 c Water      12 oz Beer
2 ts Salt      1 1/2 c Bell pepper; chopped
1 tb Garlic in oil; chopped      2 tb Worcestershire sauce
1 tb Sugar      5 tb Cumin
 ground 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 hours. interactive personal service 12/25/92 1:46 PM Downloaded from *P SOUPS AND STEWS Topic 10/20/1992 Formatted for MM 12/21/1992 by Joe JPMD44A Comiskey

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