This dish is very versatile and has so many possible variations of flavor depending on the meat you decide to use. The spice level is all based on preference. Add as many peppers as you want, or none at all. We cook a big pot of beans in the slow cooker. 4 cups of dry beans will take about 4 hours on high. We only add half an onion to go in with the pinto beans while they cook, because they will have so much flavor added during the next steps. It's best to salt them at the very end, so you don't end up with too much salt in the final product.
6 oz bacon (half a pack)
6 oz chorizo sausage (2 links)
6 oz pork and venison sausage (1/2 of a full link)
1 garlic clove, chopped
Dash of paprika, cumin, oregano
2 or 3 diced Roma tomatoes
1/2 a bunch cilantro, chopped
half of a yellow onion, chopped
1 jalapeno, chopped
salt and pepper, to taste
4 cups pinto beans, water from beans
Add bacon to a large pot and cook for about 5 minutes.
Add the chorizo and cook all the way through.
After about 5-6 minutes, add the pork and venison sausage.
Add the garlic clove and a dash of paprika, cumin, and oregano.
Next, add the tomatoes, cilantro, and onion.
Jalapeno or chipotle (optional)
Add the cooked pinto beans and the water they were cooked in.
Bring to a boil, and then let simmer for 15 minutes.