4 Bacon,slices,1/2" pieces

2 Onion(s)

1 Garlic clove

1/2 lb Pork shoulder,coarse grind

1 lb Beef round,1/2" strips

1/2 lb Beef chuck,coarse grind

4 cn Green chiles,whole

1 tb Red chile,hot,ground

2 tb Red chile,mild,ground

1 t Oregano,dried,pref. Mexican

1 1/2 ts Cumin

1 1/2 ts Salt

12 oz Tomato paste

3 c Water

16 oz Pinto beans

1. 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. 2. Add the onions and garlic to the bacon fat and cook

until the onions are translucent. 3. 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. 4. 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. Stir occasionally. 5. Taste and adjust seasonings. Stir in the beans and

the bacon, and simmer for 1/2 hour longer.