2 tablespoons shortening -- lard or

5 cups onion -- minced

2 tablespoons garlic -- minced

2 pounds ground round

2 pounds lean ground pork

70 ounces canned tomatoes

24 ounces tomato paste

1 teaspoon dried oregano

1 teaspoon ground cumin

1 bay leaf

3 cups cooked pinto beans

2 cups cheddar cheese -- grated jack or

4 cups scallions -- bias sliced

HEAT LARD IN A SKILLET, OVER A MEDIUM FLAME ADD THE ONIONS AND GARLIC HEAT AND STIR FOR 4-5 MINUTES, UNTIL SOFTENED, WITHOUT BROWNING ADD THE BEEF AND PORK, HEAT AND STIR UNTIL ALL REDNESS DISAPPEARS ADD THE TOMATOES, TOMATO PASTE, OREGANO, CUMIN, BAY LEAF, AND BEANS BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 2 HOURS REMOVE COVER AND SI MMER FOR ANOTHER 1-2 HOURS TO THE DESIRED CONSISTENCY REMOVE FROM HEAT SERVE HOT, GARNISHED WITH GRATED CHEESE AND SCALLIONS