Buffalo Snort Red Chili with Armadillo Meat

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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1/2 lb bacon with fat
2 lbs Spanish onions, chopped fine
5 Tbsp New Mexican red chile powder
2 Tbsp cayenne powder
6 whole jalapenos, stems and seeds
1 whole habanero, stems and seeds
1/2 cup New Mexican green chiles
1 whole red New Mexican chile pod
1 lb Italian hot sausage
3 Tbsp Tabasco sauce
1 Tbsp Hungarian hot paprika
3 lbs plum tomatoes, crushed
1 Tbsp Mexican oregano
5 lbs ground buffalo
1 1/2 cups water
12 oz Lone Star beer
2 tsp salt
1 1/2 cups bell pepper, chopped
1 Tbsp garlic, in oil, chopped
2 Tbsp Worcestershire sauce
1 Tbsp sugar, raw
5 Tbsp cumin, ground
1 lb armadillo meat, fresh


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

From ushotstuff.com