Ingredients Jump to Instructions ↓

  1. 3 pounds pork shoulder --

  2. 1/2" cubes

  3. 1/2 teaspoon oregano -- dried, pref. mexican

  4. 1 teaspoon salt

  5. 3 cups chicken broth

  6. 2 garlic cloves -- minced

  7. 4 cups pinto beans -- cooked

  8. 8 tablespoons red chile -- mild, ground

  9. 1. Melt the pork fat in a heavy skillet over medium-high heat. Add the pork cu bes a few at a time, stirring to brown evenly.

  10. 2. Add the salt and garlic, stirring well. Remove from the heat and stir in th e ground chile and oregano, coating the meat evenly with the spices. (If you ar e using a combination of mild and hot chile, do not add the hot spice yet.) Add a small amount of broth and stir well.

  11. 3. Return to the heat, add a bit more broth and stir. Continue to add broth, a little at a time, stirring, until the chili is smooth, then reduce the heat and simmer, uncovered, for about 1 hour.

  12. 4. Taste and adjust seasonings adding the ground hot chile to taste at this poi nt. To add, remove the pot from the heat, sprinkle the chile over the top, and stir well.

  13. 5. Serve the chili with a bowl of freshly stewed pinto beans on the side.

Instructions Jump to Ingredients ↑

  1. Busted by Christopher E. Eaves


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