Otherwise known as Chimole! I have been making this since my college days, and tweaking it over the years. It is generous on the meat, beans, and spices--the latter unexpectedly so, with Chimayo chile powder, cocoa, cinnamon, oregano, and toasted cumin. When the weather gets cool, I usually cook up a double batch so we can enjoy it right away, and freeze the rest to enjoy in later months for a super easy meal. —bonbonmarie
If using dry beans, cook them up first so they're ready to add to the rest of your ingredients. Here's a good guide: http://www.wholefoodsmarket.com/recipes/food-guides/beans. Be sure to check out some of the great Food52 bean cooking tips too, like this one: http://food52.com/blog/4634-how-to-cook-dried-beans
heat up a heavy pan on medium heat (I use cast iron) and toast your cumin seed until fragrant. Remove from heat and cool. Grind.
In a big pot, brown the beef and pork. Drain fat. Add all ingredients and simmer for a couple of hours, until onions are nice and soft, and flavors meld. Adjust seasonings like salt and cayenne. Best after 1-2 days. With warm cornbread :)