Ed's Buffalo Snort Red Chili

1/2 pound bacon -- with fat

2 pounds spanish onions -- chopped fine

5 tablespoons new mexican red chile powder

2 tablespoons cayenne powder

4 jalapenos -- stems and seeds

1/2 cup new mexican green chiles -- chopped

1 red new mexican chile pod -- crumbled

1 pound italian hot sausage -- bulk, crumbled

1 dash tabasco sauce -- or more

1 teaspoon hungarian hot paprika

3 pounds plum tomatoes -- crushed

1 tablespoon mexican oregano

10 ounces t-bone steak -- chopped fine

5 pounds ground chuck

1 1/2 cups water

12 ounces lone star beer

2 teaspoons salt

1 1/2 cups bell pepper -- chopped

1 tablespoon garlic -- in oil, chopped

2 tablespoons worcestershire sauce

1 tablespoon sugar -- raw

5 tablespoons cumin -- ground

1 pound armadillo meat -- fresh

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 hour s.

Busted by Christopher E. Eaves