Amarillo Chili

Recipe Ingredients

4		Bacon - slices, 1/2" pieces
2		Onion - (s)
1		Garlic clove
1/2 lb	227g / 8oz	Pork shoulder - coarse grind
1 lb	454g / 16oz	Beef ground - 1/2" strips
1/2 lb	227g / 8oz	Beef chuck - coarse grind
4		Green chiles - whole
1 tablespoon	15ml	Red chile - hot, ground
2 tablespoons	30ml	Red chile - mild, ground
1 teaspoon	5ml	Oregano - dried, Mexican
1 1/2 teaspoons	7.5ml	Cumin
1 1/2 teaspoons	7.5ml	Salt
12 oz	340g	Tomato paste
3 cups	711ml	Water
16 oz	454g	Pinto beans

Recipe Instructions

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.

Add the onions and garlic to the bacon fat and cook until the onions are translucent.  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.

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.

Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour longer.

Source:
Alex Cone

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