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Buffalo Snort Red Chili with Armadillo Meat

1/2 lb Bacon, with fat
2 lb Spanish onions; chopped fine
5 tb New Mexican red chile powder
2 tb Cayenne powder
4 Jalapenos; stems and seeds
1/2 c New Mexican green chiles
1 Red New Mexican chile pod
1 lb Italian hot sausage
1 ds Tabasco sauce
1 ts Hungarian hot paprika
3 lb Plum tomatoes; crushed
1 tb Mexican oregano
10 oz T-bone steak; chopped fine
5 lb Ground chuck
1 1/2 c Water
12 oz Lone Star beer
2 ts Salt
1 1/2 c Bell pepper; chopped
1 tb Garlic, in oil; chopped
2 tb Worcestershire sauce
1 tb Sugar, raw
5 tb Cumin, ground
1 lb 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 hours.

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