4 slices thick-cut apple smoked bacon, diced
3/4 pound beef chuck, cut into 1/2-inch cubes
1 tablespoon chipotle chili powder
1 teaspoon ground cumin
1 tablespoon Emeril's Southwest Seasoning, recipe follows
2 medium onions, diced
1/2 red bell pepper, diced
1 tablespoon minced garlic
1/4 teaspoon dried Mexican oregano
1 (14-ounce) can petite diced tomatoes, with juices
4 cups beef broth
3 cups water, plus more if needed
1 pound dried pinto beans, rinsed and picked over
3 1/2 tablespoons light brown sugar
2 tablespoons ketchup
1 teaspoon prepared yellow mustard
1 tablespoon garlic powder
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon ground coriander
1 teaspoon cayenne pepper