Brownsville Chili

1 pound pinto beans -- rinsed

2 teaspoons salt

1/4 pound sliced bacon -- minced

1/3 cup corn oil

6 pounds ground chuck -- or a mixture of

various lean ground meats 8 cups onion -- minced

8 cups tomato concasse

2 tablespoons salt

1/3 cup garlic -- minced

2 tablespoons ground cumin

1 tablespoon sugar

2 teaspoons tabasco sauce

1/3 cup jalapeno chile -- seeded, minced

2 teaspoons ground cinnamon

COMBINE BEANS AND WATER TO COVER IN A SAUCEPOT, OVER A MODERATE FLAME BRING TO A BOIL AND SIMMER FOR 2 MINUTES REMOVE FROM HEAT, COVER, AND ALLOW TO REST FOR 60 MINUTES DRAIN, RINSE, AND DRAIN WELL ADD 2 TEASPOONS SALT, BACON, AND WATER TO COVER PLACE OVER A MODERATE FLAME BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2 HOURS REMOVE FROM HEAT MEANWHILE, HEAT OIL IN A HEAVY STOCKPOT OR A LARGE SAUCEPOT, OVER A MEDIUM FLAM E ADD GROUND MEAT AND ONIONS, HEAT AND STIR TO BROWN MEAT WELL ADD TOMATOES, SALT, GARLIC, CHILE POWDER, CUMIN, SUGAR, TABASCO SAUCE, CHILES, AND CINNAMON BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 60 MINUTES ADD BEANS AND SIMMER FOR 30-45 MINUTES, STIRRING OFTEN SERVE HOT