Chili-Beans

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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