2 lbs. Pinquito beans, (Lucky's Market sells in bulk form in fresh vegetable department
1/2 lb. bacon, diced
1/2 lb. ground beef
2 cloves garlic, minced
1 med. onion, diced
1 envelope chili mix, (ie: Caroll Shelbys, Lawrys, etc.)
1/2 tsp. pepper
Salt to taste
1/2 tsp. oregano, ground
1/2 tsp. MSG
2 c. tomato juice

Soak dry beans overnight in water to re-hydrate. Changing water several times during process is desirable. Saute' bacon, ground beef, onion, garlic until done. Drain off any excess fat or liquid. In a 5 or 6 quart slow cooker (Crock Pot, etc.) add rehydrated beans, sauteed meat, garlic onion mixture, chili mix and remaining spices. Pour in tomato juice and enough water to just barely cover top of beans. Cook on high 6 hours or until beans are tender to taste. Can also be cooked in a regular pot over conventional stove but must be cooked on low to medium heat, stirring often to prevent scorching. Add additional water, as necessary to maintain desired liquidity.