Buffalo Snort Red Chili With Armadillo Meat Recipe

Buffalo Snort Red Chili With Armadillo Meat Recipe

Ingredients:

1/2 lb of bacon (with fat)
10 oz steak (T-bone); finely chopped
5 lbs beef (chuck); coarsely ground
12 oz beef (Lone Star)
1 lb of armadillo meat (fresh)
2 lbs finely chopped onions (spanish)
5 Tbsps red powdered chili (New Mexican)
2 Tbsps powdered cayenne
1/2 c green chili (New Mexican)
4 pcs Jalapenos (stems and seeds)
1 pod of red chili (New Mexico)
1/2 tsp of tabasco (sauce)
1 tsp paprika (hot, Hungarian)
1 lb of Italian spicy sausage
3 lbs crushed tomatoes (plum)
1 Tbsp oregano (Mexican)
1 1/2 c of water
1 1/2 c diced bell pepper
1 Tbsp of brown sugar
1 Tbsp chopped garlic (in oil)
2 tsps of salt
2 Tbsps Worcestershire sauce
5 Tbsps cumin (ground)

Instructions:

Pre-heat stockpot and fry bacon. Add onions and cook til tender. Gradually add in the other ingredients, starting with the meats (T-bone steak, beef chuck, Lone Star beef and armadillo), spices then sauces. Increase heat until it boils, then reduce temperature. Simmer in about two hours. Serve while hot.

Buffalo Snort Red Chili With Armadillo Meat Recipe

Enchiladas (Red Chili) Recipe

Enchiladas (Red Chili) Recipe

Ingredients:

18 pcs of tortillas (corn)
1 quart of sauce (red chili)
1 lb of cheese (Cheddar); grated
1 pc of onion (large); chopped coarsely
6 pcs of eggs (fried, optional)

Instructions:

Deep fry tortillas so that it will become soft. Submerge tortillas into hot sauce then put above plate (warm and oven-proof). Drizzle with onion and cheese. Top with hot sauce then top once again with tortillas. Do the same process again and cover the tortillas with enough hot sauce.

Three pieces of tortillas can create single serving. Place single egg (fried) above enchilada.

Enchiladas (Red Chili) Recipe

Chill Lee’s 4-K Chili Recipe

Chill Lee’s 4-K Chili Recipe

Ingredients:

5 lbs of chuck (ground)
1 pack of chili mix (Chill Lee’s)
4 Tbsp of chilies (New Mexican, red); ground
2 Tbsp of cumin
1 tsp of paprika
1 tsp of pepper (black); ground
1 tsp of flavor enhancer
1 tsp of salt
1 pc of jalapeno with seeds (canned)
1 pc of onion (large); chopped coarsely
4 cloves of garlic; finely chopped
Water
Can of beer

Ingredients:

Cook meat ’til it turns brown in color. Fry together the garlic, jalapeno as well as onion.

Mix the onion and meat with the salt, enhancer, pepper, paprika, chilies, cumin and beer; have it marinated for an hour. Then add the water and mix it well.

Now, cook meat for two hours, the least, or 3-4 hours for hand-cut meat. Hamburger meats are ready 20 minutes after browning.

When using jalapeno (fresh), take out seeds. It is also known that Chili Lee adds 15 ozs tomato (sauce) to the chili as well as substitute two Tbsps of New Mexican powdered chili instead of red ground chilies.

Chill Lee’s 4-K Chili Recipe