Amarillo Chili

Title:
Amarillo Chili

Yield:
4 Servings

Categories:
Chili




Ingredients:





     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.