Charro means cowboy, and I can imagine the camp cook simmering these beans over a fire while the herd moves toward the campsite to bed down for the night. Very hearty, they are also delicious served with gluten-free cornbread and some fried apples.
½ lb bacon, cut crosswise into 1 inch pieces
1 large onion, diced
½ lb diced uncured ham
¼ lb chorizo
4-5 cans pinto beans, rinsed and drained
½ tsp ground chipotle powder for HOT
1 tsp garlic powder
½ tsp oregano
1 tsp ground cumin
½ tsp smoked paprika, optional
1 tbsp chili powder, optional
Optional green bell pepper, diced
Cook the bacon til browned, then drain on paper toweling.
Stir in the onion and bell pepper if using and cook. Add the ham and chorizo and cook, breaking up the sausage as it browns.
Add the seasonings (chipotle, oregano, chili powder, etc.) and all but 1 cup of beans.
Mash the reserved beans with a fork and stir into the pot. Cook at a simmer until thick and soupy.
Serve garnished with cilantro, grated cheese if you like, and cornbread.