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Amarillo Chili
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Posted
Amount Measure Ingredient -- Preparation Method
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4 slices bacon -- 1/2" pieces
2 medium onions
1 clove garlic -- minced
1/2 pound pork shoulder -- coarse grind
1 pound beef round -- 1/2" strips
1/2 pound 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, preferred.
-- mexican
1 1/2 teaspoons cumin
1 1/2 teaspoons 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 re
ndered 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 coo
k 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, uncov
ered, for 2 hours. Stir occasionally. 5. Taste and adjust seasonings. Stir in t
he beans and the bacon, and simmer for 1/2 hour longer.
Busted by Christopher E. Eaves
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