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| RECIPE FOR AMARILLO CHILI |
Title: Amarillo Chili
Category: Chili
Serves: 4
Ingredients:
| 4.00 | | Bacon,slices,1/2" pieces | | 2.00 | | Onion(s) | | 1.00 | | Garlic clove | | 0.50 | lb | Pork shoulder,coarse grind | | 1.00 | lb | Beef round,1/2" strips | | 0.50 | lb | Beef chuck,coarse grind | | 4.00 | cn | Green chiles,whole | | 1.00 | T | Red chile,hot,ground | | 2.00 | T | Red chile,mild,ground | | 1.00 | t | Oregano,dried,pref. Mexican | | 1.50 | t | Cumin | | 1.50 | t | Salt | | 12.00 | oz | Tomato paste | | 3.00 | c | Water | | 16.00 | oz | Pinto beans |
Instructions:
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.
~
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