4 slices bacon, cut into 1/2-inch pieces
2 onions
1 garlic clove
1/2 lb. pork shoulder, coarsely ground
1 lb. beef round, cut into 1/2-inch strips
1/2 lb. beef chuck, coarsely ground
2 to 4 jalapeño chiles, diced
1 T. ground hot red chile
2 T. ground mild red chile
1 tsp. dried Mexican oregano
1 1/2 tsp. cumin (comino)
1 1/2 tsp. salt
12 oz. tomato paste
3 C. water
1 (16 oz.) can pinto beans

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. Add the onions and garlic to the
bacon fat and cook until the onions are translucent.
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.

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,
stirring occasionally.

Taste and adjust seasonings. Stir in the beans and the bacon, and simmer
for 1/2 hour longer.

B-man :wink: