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 ts 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.