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US Regional   -   Zuni Chili In Corn Tortilla Bowls With Fiesta Vegetables   adapted from Enduring Harvest by Kavasch

Description
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.
Serves 16
Time to Make 0:00



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