Ingrédients pour Amarillo Chili
- 1 pound bacon
- 1 large onion
- 4 cloves garlic
- 1 pound ground pork
- 1 pound ground beef
- 1 pound ground beef
- Green Chili
- 1 teaspoon cayenne pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 tablespoon cumin
- 1 teaspoon salt
- Tomato Paste
- Water
- Pinto Beans
- 1/2 teaspoon black pepper
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 4 cups beef broth
- 1 (15-ounce) can diced tomatoes
- 2 (15-ounce) cans kidney beans
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Comment préparer Amarillo Chili
- Fry 1 pound of bacon in a large, deep heavy pot over medium heat until crispy.
- Remove the bacon with a slotted spoon, drain on paper toweling, and set aside. Reserve about 2 tablespoons of bacon grease in the pot.
- Add 1 large chopped onion and 4 cloves minced garlic to the bacon grease and cook until the onions are translucent, about 5 minutes.
- Add 1 pound ground pork and 1 pound ground 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, about 8-10 minutes.
- Stir in 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon cayenne pepper (or more, to taste), 1 teaspoon oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, 28 ounces crushed tomatoes, 15 ounces tomato sauce, 4 cups beef broth, and 1 (15-ounce) can diced tomatoes (undrained).
- Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours.
- Stir occasionally.
- Taste and adjust seasonings as needed. Add more cayenne pepper for extra heat, salt for more savoriness, or sugar to balance acidity.
- Stir in 2 (15-ounce) cans of kidney beans (drained and rinsed) and the reserved cooked bacon. Simmer for 30 minutes longer.
- Serve hot! Garnish with shredded cheese, sour cream, or chopped green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
62g
Fat
79g
Carbs
18g
