5 slices bacon
8 oz. Italian sausage links - sliced
1 1/2 lb. beef chuck, diced
2 med. onions chopped (1 c.)
1 clove garlic crushed
1 sm. green pepper (1/2 c.)
2 dried red chili peppers - seeded & chopped
2 jalapeno peppers - seeded
1 tbsp. chili powder
1/2 tsp. salt
1/4 tsp. dried oregano crushed
2 1/2 c. water
1 (12 oz.) can tomato paste
1 (16 oz.) can pinto beans drained

In a large saucepan or Dutch oven, cook bacon until crisp. Drain and crumble. Set aside. Brown sausage in small pan, drain sausage - set aside 5 tablespoons drippings - set sausage aside. In the removed drippings brown diced beef, onion, green pepper and garlic. Add bacon, sausage, chili peppers, jalapeno peppers, chili powder, salt and oregano. Stir in water and tomato paste. Bring to boiling; simmer, covered, 1 1/2 hours stirring occasionally. Stir in beans, simmer covered for 30 minutes more. Makes 8 servings.