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MEXICAN CHILI - ALBUQUERQUE STYLE




Source of Recipe


the web


List of Ingredients




1 lb. ground beef
1 lb. pork, cubed 1/4" x 1/4"
1 lg. onion
3 potatoes, cubed 1/4" x 1/4"
1 (14 1/2 oz.) can pinto beans
1 (14 1/2 oz.) can Mexican tomatoes (S & W)
4/5 cloves of garlic, chopped real fine
12 chili peppers

Recipe



You can use the fresh "Hatch" peppers, roasting them over an open flame or barbecue and then peeling them, or you can buy a 2 1/2 can of peppers at Smart & Final.

Brown meat in skillet in small amount of oil. Add potatoes, garlic and onions. After the meat is cooked, add the peppers which have been cut real fine. Add canned tomatoes. Add water to desired consistency and season to taste. I like cumin powder in mine. After an hour, add the pinto beans and cook at low flame for about an other hour. This chili will be hotter than most gringos are used to. Be adventurous, try some.