4 slices bacon, cut into 1/2-inch pieces
2 onions
1 garlic clove
1/2 pound pork shoulder, coarsely ground
1 pound beef round, cut into 1/2-inch strips
1/2 pound beef chuck, coarsely ground
2 to 4 jalapeño chiles, diced
1 tablespoon ground hot red chile
2 tablespoons ground mild red chile
1 teaspoon dried Mexican oregano
1 1/2 teaspoons cumin (comino)
1 1/2 teaspoons salt
12 ounces tomato paste
3 cups water
1 (16 ounce) 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.

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