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Amarillo chili

Yield: 4 servings

Ingredients:

• 4 Bacon slices
• 1/2" pieces 2 tb Red chile mild ground
• 2 Onion(s) 1 ts Oregano dried pref. Mexican
• 1 Garlic clove 1 1/2 ts Cumin
• 1/2 lb Pork shoulder coarse grind 1 1/2 ts Salt
• 1 lb Beef round
• 1/2" strips 12 oz Tomato paste
• 1/2 lb Beef chuck coarse grind 3 c Water
• 4 cn Green chiles whole 16 oz Pinto beans
• 1 tb Red chile

Instructions:

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.~

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