AMARILLO CHILI

AMARILLO CHILI

4 slices bacon, cut into ½" pieces
2 onions
1 garlic clove
½ lb. pork shoulder, coarse grind
1 lb. beef round, ½" strips
½ lb. beef chuck, coarse grind
4 cans green chilies, whole
1 tbsp. ground hot red Chile
2-tbsp. mild ground red Chile
1 tsp. dried oregano (preferable Mexican)
1-1/2 tsp. cumin
1-1/2 tsp. salt
12-oz tomato paste
3 cups water
16-oz pinto beans

Fry bacon in large deep heavy pot over medium heat.

When bacon has rendered most of it’s fat, remove the pieces with a slotted spoon, drain on paper towel and reserve.

Add the onion and garlic to the bacon fat and cook until the onions are translucent.

Add the pork and the 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.

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.

Taste and adjust seasonings.

Stir in the beans and the bacon, and simmer for ½ hour longer.

Yield: 4 servings.