15 slices bacon, cooked and browned
1/2 cup bacon grease
2 tablespoons distilled white vinegar
1/2 (28 ounce) can condensed Cheddar cheese soup
2 (3 ounce) packages cream cheese, softened
2 onions, sliced
2 jalapeno peppers, seeded, and minced
1 (6 ounce) can sliced black olives, drained
Heat the olive oil and saute beef and bacon until brown. Drain grease in a large skillet. Stir in vinegar and saute until nice and thickened.
Combine pork, cheese soup, salt and pepper and stew for a very long time until volume is 180. It will rise to 199 or 220, depending on the size of the pot and the tolerance of the pan, and need to be set aside for a few minutes to lower the fat. Return fat and cream cheese to saucepan, cover, return heat to medium-low and simmer for 2 minutes. Stir in onion slices. Stirring constantly, pour in tomato juice, chicken and medium proportions of wine. Simmer for 5 minutes. Stir in stock and per the package, adjust the total stock to your desired consistency, and drop the sauce in or dish. Return to low heat.
Serve as is with desired toothpicks.