Place the cumin seeds in a pie pan and toast in a 375 degree oven for 10 minutes. Remove and set aside.
Heat a 6-quart kettle and saute the bacon until clear. Add the diced meat and brown over high heat along with the onions, garlic and Jalapenos.
When the meat is brown and the onions clear, add the remaining ingredients. Mash up the tomatoes with your hands, but add the juice as well. Simmer for 1 hour and correct the seasoning.
Cooked beans can be added to this, but they are strictly optional.
Serves 6, at least.
Substitutions and Additions:
I sometimes use Lean Ground Beef instead of Beef Chuck. The result is still acceptable, but the BC is the preferred choice. Also, I tried adding 5-6 cooked, spicy Italian Sausages ... the result was magnificent!
Credit:
This recipe came from "The Frugal Gourmet Cooks American" by Jeff Smith. I have a number of his books; the recipes are simple and delicious!