Buffalo Snort Red Chili

• 1/2 pound bacon with fat
• 2 pounds spanish onions finely chopped
• 5 tablespoons red pepper flakes
• 2 tablespoons cayenne pepper powder
• 4 each jalapeno pepper stems and seeds
• 1/2 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 1/2 cups water
• 12 ounces beer
• 2 teaspoons salt
• 1 1/2 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

1. Fry the bacon in a large soup pot, add the onions, sauteing until soft.
2. Add the rest of the ingredients and bring to a boil.
3. Reduce heat and simmer for 2 hours.

bacon, onions, red pepper, cayenne pepper, jalapeno pepper, green chili peppers, chile pods, red hot pepper sauce, paprika, italian plum, oregano, beef, beef chuck ground, water, beer, salt, sweet red bell peppers, garlic, worcestershire sauce, sugar, cumin ground

Taken from recipeland.com/recipe/v/buffalo-snort-red-chili-35730 (may not work)