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Ingredients
6 Slices Bacon -- Chopped
2 Pounds Pork Shoulder -- Cut 1 Inch Cubes
2 Pounds Lamb, Lean -- Coursely Ground
2 Large Onions -- Chopped
6 Cloves Garlic -- Chopped
3 Meduim Jalapeno Chile Peppers, Deseeded -- Roased, Chopped
2 Medium Anaheim Chili Pepper -- Roased, Chopped
9 Tablespoons Chili Powder
1 Tablespoon Paprika
1 Tablespoon Oregano
1 Tablespoon Epazote
1 Tablespoon Cumin
1 Teaspoon Red Pepper Flakes
Salt And Pepper -- To Taste
1/4 Teaspoon Cayenne
3 Pounds Tomatoes -- Chopped
1 Pound Pinto Beans -- Cooked
8 Cups Beef Broth
3 Tablespoons Corn Oil
2 Medium Chayote Fruit -- Chopped
2 Medium Yellow Squash -- Chopped
2 Medium Anaheim Chili Pepper -- Chopped
2 Medium Poblano Peppers -- Chopped
Directions
saute bacon until crisp; add pork and lamb, brown for 10 minutes; add onions and garlic, saute until onion is well browned; add chilis and remaining seasonings, blend well; add tomatoes, beans, and broth; boil, reduce heat, simmer 45 minutes;
heat corn oil in a skillet; add squashes and chilis; saute 10 minutes; take bowl of chili and spinkle with sauted vegetables; serve with cheese, cilantro, sour cream etc.
Recipe submitted by Jim Catanich
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