Amarillo Chili

Serves:

Ingredients:

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 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

Method:

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.
~