Amarillo Chili Recipe
4 Bacon,slices,1/2" pieces
2 Onions
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 T Red chile, hot, ground
2 T Red chile, mild, ground
1 t Oregano, dried, pref. Mexican
1 1/2 t Cumin
1 1/2 t 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.
Green Chilies Rellenos (stuffed Green Chili)
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