Amarillo Chili
Submitted by frebrd
Texas-style green chile chili with bacon, beef, pork, and whole green chiles. Simmers for 2 hours until thick and smoky, finished with pinto beans.
YIELD
8 servingsPREP
30 minCOOK
2½ hrsREADY
3 hrsThis is Amarillo chili the way they make it in the Texas Panhandle. You start by rendering bacon fat, then browning a trio of meats (pork shoulder, round steak, and chuck) until deeply caramelized. Whole canned green chiles go in along with dried red chile powder (both hot and mild), cumin, oregano, and tomato paste.
The long simmer (2 hours uncovered) concentrates all those smoky, spicy flavors and tenderizes the meat until it practically melts. Pinto beans and the reserved bacon get stirred in for the final 30 minutes.
Serve it in deep bowls with cornbread, shredded cheese, and cold beer. This is the real deal.
Pro Tips
- Use coarse-ground pork and chuck (not fine ground) for better texture in the finished chili
- Don’t drain the bacon fat (it adds essential smokiness and flavor)
- Simmer uncovered so liquid evaporates and chili thickens properly
- Taste and adjust heat level after 2 hours (add more hot chile powder if you like it spicy)
- Make this a day ahead since chili always improves after flavors marry overnight
Ingredients
Directions
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.
Add the onions and garlic to the bacon fat and cook until the onions are translucent.
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.
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.
Taste and adjust seasonings.
Stir in the beans and the bacon, and simmer for ½ hour longer.
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