Amarillo Chili

  1. 4 slices bacon, cut into 1/2-inch pieces
  2. 2 onions
  3. 1 garlic clove
  4. 1/2 pound pork shoulder, coarsely ground
  5. 1 pound beef round, cut into 1/2-inch strips
  6. 1/2 pound beef chuck, coarsely ground
  7. 2 to 4 jalapeƱo chiles, diced
  8. 1 tablespoon ground hot red chile
  9. 2 tablespoons ground mild red chile
  10. 1 teaspoon dried Mexican oregano
  11. 1 1/2 teaspoons cumin (comino)
  12. 1 1/2 teaspoons salt
  13. 12 ounces tomato paste
  14. 3 cups water
  15. 1 (16 ounce) can pinto beans
  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, stirring occasionally.
  8. Taste and adjust seasonings.
  9. Stir in the beans and the bacon, and simmer for 1/2 hour longer.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases