• 2 lbs beef, coarsely chopped
• 1/2 lb bacon, finely chopped
• 3 yellow onions
• 2 Tablespoons garlic, chopped
• 3 - 4 Tablespoons chili powder or paprika
• 1 Tablespoon cumin
• 2 teaspoons Mexican oregano
• 1 large can chopped ortegas chiles
• 5 habanero chiles (adjust quantity to taste)
• 8 jalapeño chiles (adjust quantity to taste)
• 3 serrano chiles (adjust quantity to taste)
• 2 cans chopped tomatoes,drained
• 2 large cans red beans and/or pinto beans
• 1/4 bar chocolate
• Beer and/or tequila (optional)

Fry bacon over high heat. Add onions and cook until clear. Add dry spices and beef cubes and cook until beef is browned but not cooked through.

Reduce heat to low (or transfer to a crock pot) and add garlic, chiles, beer, and tequila. Simmer until beef is cooked through.

Add canned ingredients. If the mixture is too dry, add some chicken stock. Add chocolate and adjust flavor with salt. Simmer until done.

Contributor's note: Using the quantities of chiles indicated above, this dish falls into the "damn that's hot, can I have some more?" category for most people. Adjust your measurements accordingly.