1 lrg onion, chopped
2 tbl oil
2 lb armadillo, chili-grind
28 oz canned tomatoes, undrained
1 tsp sugar
2 tsp ground cumin
2 tsp paprika
1 lrg garlic clove, minced
1 bot beer
2 x fresh jalapenos, seed & chopped fine
5 tbl chill powder
salt and cayenne, to taste
4 tbl Instant Corn Masa, for thickening
Instructions: In a medium pot, over medium-high
heat, saute onion in oil. Chop ground meat into bitesize
pieces, removing all fat and gristle. Add to onions
and stir until browned. Add tomatoes, sugar,
cumin, paprika, garlic, beer, jalapenos, chili
powder, salt and cayenne pepper to taste. Cook
uncovered, over medium-low heat until thick, about 1
1/2 hours. This is best done in a bar-be-que pit
over mesquite coals with the lid closed.
Thicken with Masa, if needed. When ready to serve,
put into a large bowl.
Pour Tequila over it and carefully light.
Makes 8 servings.