amarillo chili

4 servings
Bacon,slices,1/2" pieces
Garlic clove
½ pounds Pork shoulder,coarse grind
1 pounds Beef round,1/2" strips
½ pounds Beef chuck,coarse grind
4 cans Green chiles,whole
1 tablespoon Red chile,hot,ground
2 tablespoons Red chile,mild,ground
1 teaspoon Oregano,dried,pref. Mexican
1½ teaspoon Cumin
1½ teaspoon Salt
12 ounces Tomato paste
3 cups Water
16 ounces Pinto beans

1. Fry bacon in a large, deep heavy pot over medium heat. When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve.~ 2. Add the onions and garlic to the bacon fat and cook until the onions are translucent.~ 3. Add the pork and beef to the pot. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned.~ 4. Stir in the remaining ingredients except the beans and the bacon. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally.~ 5. Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for ½ hour longer.~

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