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Amarillo Chili beef, chili, beans 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 can green chiles,whole 1 tablespoon red chile,hot,ground 2 tablespoon red chile,mild,ground 1 teaspoon oregano,dried,pref. mexican 1 1/2 teaspoon cumin 1 1/2 teaspoon salt 12 oz tomato paste 3 cup 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.~ Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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