Heat your pot over medium-high heat and add the chopped bacon. Cook for 5 to 7 minutes, stirring occasionally, until the bacon is crispy and most of the fat has rendered into the pot.

Remove the bacon with a slotted spoon and set it aside on a paper towel. Pat the beef cubes dry with paper towels.

Add the beef to the hot bacon fat in batches and cook for 3 to 4 minutes per side until browned. Transfer each batch to a clean plate.

Add the chopped onion to the same pot and cook for 3 to 4 minutes, scraping the bottom to loosen the browned bits.

Add the minced garlic and cook for another minute until fragrant.

Return the browned beef to the pot along with any accumulated juices. Pour in the beef broth.

Bring the liquid to a gentle simmer over medium heat and adjust the heat to maintain a quiet simmer.

Once the broth is simmering, add the potato cubes and sliced jalapeños.

Cover the pot partially with a lid and simmer for 45 to 50 minutes until the beef is fork-tender.

At the 30-minute mark, taste the broth and add salt and pepper as needed.

Stir in the drained pinto beans and reserved cooked bacon. Cook for 5 to 10 minutes until warmed through.

Taste the broth and adjust seasonings before serving.