Yield: 4 Servings

4 Bacon,slices,1/2″ pieces

2 Onion(s)

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

Cooking instructions

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.


The following two tabs change content below.
Christy is a Certified Wellness Coach and has a passion for empowering and educating individuals. She has over 10 years experience in the Health and Wellness industry and continues to pursue health and wellness activities through weight training, aerobics, and dance. Connect with us on our Google Plus Page Active. Healthy. Well.