Buffalo Snort Red Chili Without Armadillo Meat Recipe

  
      Yield: 4 Servings
 
    1/2 lb bacon,with fat
      2 lb spanish onions,chopped fine
      5 T  new mexican red chile powder
      2 T  cayenne powder
      4    jalapenos,stems and seeds
      1    removed,chopped fine
    1/2 c  new mexican green chiles
      1    canned,chopped
      1    red new mexican chile pod
      1    dried,stem removed
      1 lb italian hot sausage,remove
      1    skin and chop fine
      1 ds tabasco sauce
      1 t  hungarian hot paprika
      3 lb plum tomatoes,crushed
      1 T  mexican oregano
     10 oz t-bone steak,chopped fine
      5 lb chuck,Ground
  1 1/2 c  water
     12 oz beer
      2 t  salt
  1 1/2 c  bell pepper,chopped
      1 T  garlic,in oil,chopped
      2 T  worcestershire sauce
      1 T  sugar
      5 T  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.

 Bulgur Chili
 
      Yield: 4 Servings
 
      1 T  plus 1 t. olive oil
      2    cloves garlic,chopped
      1 c  onions,Chopped
      1 c  green pepper,Chopped
      2 c  mushrooms,Sliced
      1 lb canned kidney beans,rinsed
           -and dra,ined
      8 oz can salt free tomato sauce
      1 lb can tomatoes,chopped,
           -undrained
    1/2 c  bulgur,uncooked
    1/2 c  water
      1 t  oregano,Dried
      1 t  cumin,Ground
      1 t  chili powder

Heat oil in a large nonstick skillet over medium heat. Add garlic,
onions, green pepper, and mushrooms. Cook 10 minutes, or until
vegetables are tender, stirring occasionally.

Add remaining ingredients. Reduce heat to low, cover, and cook 15
minutes. Stir several times while cooking.

Bullard's Best Yet Chili
 
      Yield: 1 Servings
 
    1/4 lb pinto beans
      1    14 oz. can
    3/4 lb onion --,Chopped
    1/2 lb green bell pepper --
      1    chopped
      1 T  salad oil
      2    garlic clove
    1/4 c  cilantro
    1/4 c  butter
  1 1/4 lb venison -- get butcher to
      1    mix
      1    beef and pork,then chili
      1    grind
    1/2 lb pork
    1/4 c  chili powder -- (your
      1    favorite kind)
      1 T  salt
      1 t  black pepper
      1 t  cumin seeds
      1    stewed tomatoes,Canned

Wash beans and soak overnight in water 2" above beans.  Cook in
same water until done; do not drain.  Add tomatoes and simmer for 5
minutes. Saute green peppers in salad oil for 5 minutes.   Add onions
and cook until tender, stirring often.  Add garlic and cilantro. Melt
butter in large skillet and saute meat for 15 minutes.   Add meat to
onion mixture and stir in chili powder.  Cook 10 minutes. Add this to
beans and the spices. Simmer covered for one hour; cook uncovered for
30 minutes.