• 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

Emeril's Southwest Seasoning:

• 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