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Yield:
20 Servings
Ingredients:
| 1/2 lb |
Bacon, with fat |
| 2 lb |
Spanish onions, chopped fine |
| 5 tbl |
New Mexican red chile powder |
| 2 tbl |
Cayenne powder |
| 4 x |
Jalapenos, stems and seeds |
| 1/2 cup |
New Mexican green chiles |
| 1 x |
Red New Mexican chile pod |
| 1 lb |
Italian hot sausage |
| 1 dsh |
Tabasco sauce |
| 1 tsp |
Hungarian hot paprika |
| 3 lb |
Plum tomatoes, crushed |
| 1 tbl |
Mexican oregano |
| 10 oz |
T-bone steak, chopped fine |
| 5 lb |
Ground chuck |
| 1/2 cup |
Water |
| 12 oz |
Lone Star beer |
| 2 tsp |
Salt |
| 1/2 cup |
Bell pepper, chopped |
| 1 tbl |
Garlic, in oil, chopped |
| 2 tbl |
Worcestershire sauce |
| 1 tbl |
Sugar, raw |
| 5 tbl |
Cumin, ground |
Instructions:
Instructions: 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.
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