Amarillo chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Bacon,slices,1/2\" pieces | |
| 2 | Onion(s) | |
| 1 | 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 |
Directions
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.~