Categories: Chili, Beans 
      Yield: 4 servings 
  
      4    Bacon,slices,1/2" pieces            2 tb Red chile,mild,ground 
      2    Onion(s)                            1 ts Oregano,dried,pref. Mexican 
      1    Garlic clove                    1 1/2 ts Cumin 
    1/2 lb Pork shoulder,coarse grind      1 1/2 ts Salt 
      1 lb Beef round,1/2" strips             12 oz Tomato paste 
    1/2 lb Beef chuck,coarse grind             3 c  Water 
      4 cn Green chiles,whole                 16 oz Pinto beans 
      1 tb Red chile,hot,ground            
  
  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.~