Amarillo Chili Recipe

Ingredients for Amarillo Chili

• 1 pound bacon
• 1 large onion, chopped
• Garlic Clove
• Pork Shoulder
• Beef Round Steak
• Beef Chuck
• Green Chili
• Hot Red Chili Pepper
• Red Chili Peppers
• Dried Oregano
• 1 tablespoon cumin
• 1 teaspoon salt
• Tomato Paste
• Water
• Pinto Beans

How to Make Amarillo Chili

1. Fry 1 pound of bacon in a large, deep heavy pot over medium heat until crispy.
2. Remove the bacon with a slotted spoon, drain on paper toweling, and set aside. Reserve about 2 tablespoons of bacon grease in the pot.
3. Add 1 large chopped onion and 4 cloves minced garlic to the bacon grease and cook until the onions are translucent, about 5 minutes.
4. Add 1 pound ground pork and 1 pound ground 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, about 8-10 minutes.
6. 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).
7. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours.
8. Stir occasionally.
9. Taste and adjust seasonings as needed. Add more cayenne pepper for extra heat, salt for more savoriness, or sugar to balance acidity.
10. Stir in 2 (15-ounce) cans of kidney beans (drained and rinsed) and the reserved cooked bacon. Simmer for 30 minutes longer.
11. Serve hot! Garnish with shredded cheese, sour cream, or chopped green onions, if desired.