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Ingredients:
4 slices bacon -- cut into 1/2" pieces
1/2 pound armadillo (or beef chuck) -- coarse grind
1 pound beef round -- cut into 1/2" strips
1 1/2 teaspoons cumin
1 teaspoon dried oregano -- preferably Mexican
1 garlic clove
4 cans green chiles -- whole
1 tablespoon hot red chile -- ground
2 tablespoons mild red chile -- ground
2 onions
16 ounces pinto beans
1/2 pound pork shoulder -- coarse grind
1.5 teaspoons salt
12 ounces tomato paste
3 cups water
Preparation:
Fry bacon in a large, deep heavy pot over medium
heat.
When the bacon has rendered most of its fat, remove
the pieces with a slotted spoon, drain on paper
toweling and reserve.
Add the onions and garlic to the bacon fat and cook
until the onions are translucent.
Add the pork and beef to the pot.
Break up any lumps with a fork and cook over
medium-high heat,
stirring occasionally, until the meat is evenly
browned.
Stir in the remaining ingredients except the beans
and the bacon.
Bring to a boil, then lower the heat and simmer,
uncovered, for 2 hours.
Stir occasionally.
Taste and adjust seasonings.
Stir in the beans and the bacon, and simmer for 1/2
hour longer.
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