Ingredients
- 4 x Bacon,slices,1/2" pcs
- 2 x Onion(s)
- 1 x Garlic clove
- 1/2 lb Pork shoulder,coarse grind
- 1 lb Beef round,1/2" strips
- 1/2 lb Beef chuck,coarse grind
- 4 can Green chiles,whole
- 1 Tbsp. Red chile,warm,grnd
- 2 Tbsp. Red chile,mild,grnd
- 1 tsp Oregano,dry,pref. Mexican
- 1 1/2 tsp Cumin
- 1 1/2 tsp Salt
- 12 ounce Tomato paste
- 3 c. Water
- 16 ounce Pinto beans
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Amarillo Chili
Servings: 4
Directions
- 1. Fry bacon in a large, deep heavy pot over medium heat. When the bacon has rendered most of its fat, remove the pcs with a slotted spoon, drain on paper toweling and reserve.
- 2. Add in the onions and garlic to the bacon fat and cook till the onions are translucent/soft.
- 3. Add in the pork and beef to the pot. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, till the meat is proportionately 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 hrs. Stir occasionally.
- 5. Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour longer.
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