1/4 lb. bacon, diced
1 med. onion, chopped
4 c. tomato juice
1 (16 oz.) can refried beans
1 (16 oz.) stewed tomatoes
1 tsp. cumin
1 tsp. chili powder

Cook the bacon in a large saucepan until crisp. Dip out and drain on paper towel. Cook onion in 1 tablespoon of bacon drippings until tender, not brown. Add bacon and all other ingredients. Stir well and bring to a boil. Stir occasionally. Cook for 20 minutes. Serve with nachos or tacos or crackers and cheese.