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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Nothing like a hot hot bowl of chili. Ingredients:
4 slices bacon, 1/2-inch pieces |
2 onions |
1 garlic clove |
1/2 lb pork shoulder, coarse grind |
1 lb beef round steak, 1/2-inch strips |
1/2 lb beef chuck, coarse grind |
1 cup green chili, whole |
1 tablespoon hot red chili pepper, ground |
2 tablespoons mild red chili peppers, ground |
1 teaspoon dried oregano, pref. mexican |
1 1/2 teaspoons cumin |
1 1/2 teaspoons salt |
12 ounces tomato paste |
3 cups water |
16 ounces pinto beans |
Directions:
1. Fry bacon in a large, deep heavy pot over medium heat.
2. When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve.
3. Add the onions and garlic to the bacon fat and cook until the onions are translucent.
4. Add the pork and beef to the pot.
5. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned.
6. Stir in the remaining ingredients except the beans and the bacon.
7. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours.
8. Stir occasionally.
9. Taste and adjust seasonings.
10. Stir in the beans and the bacon, and simmer for 1/2 hour longer.
11. ~.
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