5 slices bacon
8 oz. Chorizo or Italian sausage links, sliced
1 1/2 lbs. beef stew meat, diced
2 med. onions, chopped (1 c.)
1 sm. green bell pepper, chopped
1 clove garlic, minced
2 pickled jalapeno peppers, rinsed, seeded, and chopped
1 to 1/2 tbsp. chili powder
1/2 tsp. crushed red pepper
1/2 tsp. salt
1/2 tsp. dried oregano, crushed
2 1/2 c. water
1 (12 oz.) can tomato paste
1 (15 1/2 oz.) can 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 pepper, and garlic. Add the cooked bacon, sausage, jalapeno peppers, chili powder, crushed red pepper, salt, and oregano. Stir in water and tomato paste. Bring to boiling; simmer, uncovered, for 1 1/2 hours, stirring occasionally. Stir in beans; simmer, covered, 30 minutes more. Makes 8 servings.