1 pound pinto beans — rinsed
2 teaspoons salt
1/4 pound sliced bacon — minced
1/3 cup corn oil
6 pounds ground chuck — or a mixture of
various lean ground meats 8 cups onion — minced
8 cups tomato concasse
2 tablespoons salt
1/3 cup garlic — minced
2 tablespoons ground cumin
1 tablespoon sugar
2 teaspoons tabasco sauce
1/3 cup jalapeno chile — seeded, minced
2 teaspoons ground cinnamon
COMBINE BEANS AND WATER TO COVER IN A SAUCEPOT, OVER A MODERATE FLAME BRING TO A BOIL AND SIMMER FOR 2 MINUTES REMOVE FROM HEAT, COVER, AND ALLOW TO REST FOR 60 MINUTES DRAIN, RINSE, AND DRAIN WELL ADD 2 TEASPOONS SALT, BACON, AND WATER TO COVER PLACE OVER A MODERATE FLAME BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2 HOURS REMOVE FROM HEAT MEANWHILE, HEAT OIL IN A HEAVY STOCKPOT OR A LARGE SAUCEPOT, OVER A MEDIUM FLAM E ADD GROUND MEAT AND ONIONS, HEAT AND STIR TO BROWN MEAT WELL ADD TOMATOES, SALT, GARLIC, CHILE POWDER, CUMIN, SUGAR, TABASCO SAUCE, CHILES, AND CINNAMON BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60 MINUTES ADD BEANS AND SIMMER FOR 30-45 MINUTES, STIRRING OFTEN SERVE HOT