Recipe - Amarillo Chili

4 Bacon,slices,1/2" pieces
2 Onion(s)
1 Garlic clove
One half pound Pork shoulder,coarse grind
1 pound Beef round,1/2" strips
One half pound Beef chuck,coarse grind
4 cn Green chiles,whole
1 tablespoon Red chile,hot,ground
2 tablespoon Red chile,mild,ground
1 teaspoon Oregano,dried,pref. Mexican
1 One half teaspoon Cumin
1 One half teaspoon Salt
12 ounce Tomato paste
3 cup Water
16 ounce 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 mediumhigh 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 One half hour longer.