Amarillo Chili
04/03/2009 9:01:01 am catégorie
Chili
Bacon,slices,1/2" pieces 2 tb Red chile,mild,ground
Onion(s) 1 ts Oregano,dried,pref. Mexican
Garlic clove 1 1/2 ts Cumin
1 1/2 ts Salt
12 oz Tomato paste
3 c Water
16 oz Pinto beans
4
2
1
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 tb Red chile,hot,ground
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.~
