Count Gregor's Celtic Chili

Yield: 1 Servings

3 lb chuck, Ground
1 lb venison
60 tomato sauce, (plain)
4 garlic, Minced
8 oz Worcestershire sauce
8 oz mild green chiles, chopped
20 med fresh jalapenos, * see note
8 oz datil hellish relish
8 oz hot relish, (old El Paso)
5 large Vidalia onions, minced
2 tsp garlic salt
1 tsp seasoned salt
1/2 tsp oregano
4 can kidney beans, (15 oz. each)
15 oz pinto beans

* chopped in rings then quartered.

Brown meat in skillet with Worcestershire sauce, the oregano, garlic
salt and seasoned salt. Put tomato sauce, minced garlic green chiles,
jalapenos, hellish relish, kidney beans, pinto beans, onions, and old
El Paso hot relish and heat on medium high until near boiling. When meat
is browned add juice and all to the rest and cook for 1 and 1/2 hours
over low heat.

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Buffalo Snort Red Chili With Armadillo Meat

Yield: 20 Servings

1/2 lb bacon, with fat
2 lb spanish onions, chopped fine
5 Tbsp new mexican red chile powder
2 Tbsp cayenne powder
4 jalapenos, stems and seeds
1/2 cup new mexican green chiles
1 red new mexican chile pod
1 lb italian hot sausage
1 dash tabasco sauce
1 tsp hungarian hot paprika
3 lb plum tomatoes, crushed
1 Tbsp mexican oregano
10 oz t-bone steak, chopped fine
5 lb chuck, Ground
1 1/2 cup water
12 oz lone star beer
2 tsp salt
1 1/2 cup 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, 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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Cyclone Chili

Yield: 6 Servings

1/3 cup lard
4 lb beef chuck, cut into 1/2 inc
1 large onion, chopped
3 cloves garlic, finely chopped
1 cup drained nopalitos canned
1 green pepper strips
12 (or fresh) serrano peppers, canned
1 chopped, or 12 tiny green h
1 seeded and, Chopped
2 10-ounce can s Mexican green
1 cut-up, fresh tomatillos* (a
1 6-ounce can tomato paste
1 1/2 cup beef stock (or beef br)
-Canned
1/3 cup fresh coriander (or 1)
-Chopped
1 coriander, Ground
5 tsp cumin seeds (or ground)
-Crushed
1 1/2 tsp salt
1/2 tsp black pepper, Ground

Heat lard in large heavy kettle; add meat, about 1 pound at a time,
removing after each pound is browned. After all four pounds are
browned, put onions and garlic in kettle and cook until soft. Return
all beef to kettle. Rinse cactus pieces in cold water; drain and add
to beef. Also add peppers, green tomatoes, tomato paste, beef stock,
coriander, cumin, salt and pepper. Cover and simmer about 2 1/2
hours. Makes about 2 1/2 quarts. * If using fresh tomatillos,
increase beef stock or broth to 3 cups.

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