2 tablespoons shortening — lard or
5 cups onion — minced
2 tablespoons garlic — minced
2 pounds ground round
2 pounds lean ground pork
70 ounces canned tomatoes
24 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1 bay leaf
3 cups cooked pinto beans
2 cups cheddar cheese — grated jack or
4 cups scallions — bias sliced
HEAT LARD IN A SKILLET, OVER A MEDIUM FLAME ADD THE ONIONS AND GARLIC HEAT AND STIR FOR 4-5 MINUTES, UNTIL SOFTENED, WITHOUT BROWNING ADD THE BEEF AND PORK, HEAT AND STIR UNTIL ALL REDNESS DISAPPEARS ADD THE TOMATOES, TOMATO PASTE, OREGANO, CUMIN, BAY LEAF, AND BEANS BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS REMOVE COVER AND SI MMER FOR ANOTHER 1-2 HOURS TO THE DESIRED CONSISTENCY REMOVE FROM HEAT SERVE HOT, GARNISHED WITH GRATED CHEESE AND SCALLIONS