Amarillo chili

4      slices        bacon -- 1/2" pieces
   2      medium        onions
   1      clove         garlic -- minced
     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, preferred.
                        -- 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 re
ndered 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 coo
k 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,
uncov
ered, for 2 hours. Stir occasionally. 5. Taste and adjust seasonings. Stir
in t
he beans and the bacon, and simmer for 1/2 hour longer.

Busted by Christopher E. Eaves