Yield: 4 Servings
4 Bacon,slices,1/2″ pieces
1 Garlic clove
1/2 lb Grass Fed or Organic Pork shoulder,coarse grind
1 lb Grass Fed or Organic Beef round,1/2″ strips
1/2 lb Grass Fed or OrganicBeef chuck,coarse grind
4 cn Green chiles,whole
1 tb Red chile,hot,ground
2 tb Red chile,mild,ground
1 ts Oregano,dried,pref. Mexican
1 1/2 ts Cumin
1 1/2 ts Salt
12 oz Tomato paste
3 c Water
1/2 stick of Grass Fed or Organic Butter
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 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, uncovered, for 2
hours. Stir occasionally.
5. Taste and adjust seasonings. Stir in the beans and the bacon, and
simmer for 1/2 hour longer.
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