1. In a frying pan, slowly fry the chopped bacon over medium-low heat until crisp, then remove with slotted spoon and drain on paper towels. 2. Raise the heat to med-high and cook the beef in the bacon drippings for about 2 minutes. 3. Remove the beef with a slotted spoon, and place in a large, heavy pot. 4. Put chipotles in a blender with about 1 cup of the beef broth, and blend until smooth. 5. Add the chile-beef liquid to the large pot, along with the remaining beef broth, the bay leaves, salt and pepper. 6. Bring to a boil, then reduce heat to low. 7. Cover and simmer until the meat is tender, approximately 20 minutes. 8. Warm the beans over med-low heat. 9. When meat is cooked, divide the beans among 4 bowls, then ladle the meat and the broth over the beans. 10. Garnish with the bacon and cilantro, and lay 2 onions along the rim of each bow, as well as the avocado slices. 11. Pass the diced serranos and limes at the table, and enjoy with good-quality tortilla chips. ---------------------------------------------------------------------------
Nutrition
Ingredients
