Amarillo Chili

Yield: 4 Servings

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 Tbsp red chile, hot, ground
2 Tbsp red chile, mild, ground
1 tsp oregano, dried, pref. mexican
1 1/2 tsp cumin
1 1/2 tsp 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.

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