5 slices bacon
8 oz. Italian sausage links, sliced
1 1/2 lb. beef stew meat, diced
2 med. onions, chopped (1 c.)
1 sm. green peppers, chopped
1 clove garlic, minced
2 pickled jalapeno peppers, rinsed, seeded & chopped
1-1 1/2 tbsp. chili powder
1/2 tsp. crushed red pepper
1/2 tsp. salt
1/4 tsp. dried oregano
2 1/2 c. water
1 tsp. cumin
4 c. canned tomatoes
1 (12 oz.) can tomato paste
1 (15 1/2 oz.) pinto beans, drained

In large saucepan or Dutch oven cook bacon until crisp; drain and crumble. Discard drippings; set bacon aside. Brown sausage in same pan. Drain sausage, reserving 2 tablespoons drippings; set sausage aside.

In reserved drippings brown diced beef, onions, green peppers and garlic. Add the cooked bacon, sausage, jalapeno peppers, chili powder, crushed red pepper, cumin, salt and oregano. Stir in water, tomatoes and tomato paste. Bring to boiling; simmer for 1 1/2 hours, stirring occasionally. Stir in beans; simmer 30 minutes more.