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Amarillo Chili

Serves: 4 people

Recipe Ingredients

4   Bacon - slices, 1/2" pieces
2   Onion - (s)
1   Garlic clove
1/2 lb 227g / 8ozPork shoulder - coarse grind
1 lb 454g / 16ozBeef ground - 1/2" strips
1/2 lb 227g / 8ozBeef chuck - coarse grind
4   Green chiles - whole
1 tablespoon 15mlRed chile - hot, ground
2 tablespoons 30mlRed chile - mild, ground
1 teaspoon 5mlOregano - dried, Mexican
1 1/2 teaspoons 7.5mlCumin
1 1/2 teaspoons 7.5mlSalt
12 oz 340gTomato paste
3 cups 711mlWater
16 oz 454gPinto beans

Recipe Instructions

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.

Add the onions and garlic to the bacon fat and cook until the onions are translucent.  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.

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.

Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour longer.

Source:
Alex Cone

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