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Ed's Buffalo Snort Red Chili

Monday, 26 May 2008


Ed Dorfman, winner of many awards and trophies for his barbecue and chili, says that the ambience of his restaurant (Texas Chili and Rib Company, Phoenix, Arizona) is that of a small Texas bar. Basically a carry-out, his "small joint" seats about thirty people who dig into his brisket, ribs, chicken wings, and several different kinds of chili. About his love for chiles, he calls himself a "capsaicin-holic" who uses chile in everything he cooks--note the eight chile-related ingredients of this recipe.


At a glance
Chile peppers
Cooking Method
Heat Level
New Mexico Green
Main Course
  • ½ pound bacon with fat

  • 2 pounds Spanish onions, chopped fine

  • 5 tablespoons New Mexican red chile powder

  • 2 tablespoons cayenne powder

  • 4 jalapeño chiles, stems and seeds removed, chopped

  • ½ cup canned New Mexican green chile, chopped

  • 1 dried red New Mexican chile pod, stem removed

  • 1 pound Italian hot sausage

  • Dash Tabasco hot sauce

  • 1 teaspoon Hungarian hot paprika

  • 3 pounds crushed Italian tomatoes

  • 1 tablespoon Mexican oregano

  • 10 ounces T-bone steak, chopped fine

  • 5 pounds coarsely ground chuck

  • 1½ cups water

  • 1 bottle Lone Star Beer

  • 2 teaspoons salt

  • 1½ cups chopped bell pepper

  • 1 tablespoon garlic in oil, chopped

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon raw sugar

  • 5 tablespoons cumin

  • 1 pound fresh armadillo meat (optional)


Fry the bacon in a soup kettle, add the onion, and saut until soft. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for about two hours, stirring frequently.


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