Ingredients:

  • 6 slices bacon, cut into ½-inch pieces (approx. 170g)
  • 1 large white onion, chopped (approx. 200g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1.8 kg beef sirloin or flank steak, thinly sliced against the grain (about ¼-inch thick)
  • 1 jalapeño, seeded and minced (adjust to taste) (approx. 10g)
  • 1.5 l beef broth (low sodium preferred)
  • 250 ml water
  • 1 teaspoon ground cumin (5ml)
  • 1 teaspoon dried oregano (5ml)
  • ½ teaspoon salt (3ml)
  • ¼ teaspoon black pepper (1ml)
  • 1 (400g / 14oz) can diced tomatoes, undrained
  • 1 bunch cilantro, roughly chopped (about 30g)
  • 1 (400g / 14oz) can pinto beans, rinsed and drained
  • 4 radishes, thinly sliced
  • 2 limes, cut into wedges
  • Chopped cilantro
  • Chopped white onion

Instructions:

  1. Fry bacon in the pot until crispy. Remove bacon and set aside, reserving bacon fat in the pot.
  2. Sauté onion and garlic in the bacon fat until softened and fragrant.
  3. Add beef to the pot in batches and sear until browned on all sides. Don't overcrowd the pot!
  4. Add jalapeño, beef broth, water, cumin, oregano, salt, pepper, diced tomatoes, and most of the cilantro (reserving some for garnish).
  5. Bring to a boil, then reduce heat and simmer, covered, for 1 hour, or until the beef is very tender.
  6. Stir in pinto beans and reserved bacon. Simmer for another 15 minutes to allow flavors to meld.
  7. Ladle into bowls and garnish with radishes, lime wedges, chopped cilantro, and chopped white onion. Serve immediately.