Amarillo Chili

4 servings

4 Bacon,slices, 1/2" pieces
2 Onion(s)
1 Garlic clove
1/2 pound Pork shoulder, coarse grind
1 pound Beef round, 1/2" strips
1/2 pound Beef chuck, coarse grind
4 cans Green chiles, whole
1 tablespoon Red chile,hot, ground
2 tablespoons Red chile,mild, ground
1 teaspoon Oregano,dried, pref. Mexican
1 1/2 teaspoons Cumin
1 1/2 teaspoons Salt
12 ounces Tomato paste
3 cups Water
16 ounces 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.~