Title: Amarillo Chili
Categories: Chili Bean
Yield: 4 Servings
| 4 | | Bacon,slices,1/2" pieces |
| 2 | | Onion(s) |
| 1 | | Garlic clove |
| 1/2 | lb | Pork shoulder,coarse grind |
| 1 | lb | Beef round,1/2" strips |
| 1/2 | lb | Beef chuck,coarse grind |
| 4 | cn | Green chiles,whole |
| 1 | tb | Red chile,hot,ground |
| 2 | tb | Red chile,mild,ground |
| 1 | ts | Oregano,dried,pref. Mexican |
| 1 1/2 | ts | Cumin |
| 1 1/2 | ts | Salt |
| 12 | oz | Tomato paste |
| 3 | c | Water |
| 16 | oz | 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 1/2 hour longer.~