3/4 cup bacon grease
2 eggs
1 onion, chopped
2 cups water
2 (10 ounce) cans diced pinto beans
1 (8 ounce) can diced green chile peppers
2 (10.75 ounce) cans diced green bell peppers, drained
2 (10 ounce) cans diced tomatoes
Preheat oven to 350 degrees F (175 degrees C).
Place bacon grease in a large skillet over medium heat. Saute bacon for about 10 minutes, turning every 10 minutes.
Place eggs in a medium saucepan and cover with water. Bring water to a boil, then reduce heat and simmer for 10 minutes. Remove bacon from grease, and place in skillet. Cook over medium heat for 5 minutes, scraping up grease.
Meanwhile, stir in onion and 2 cups of water, pinto beans, green peppers, tomatoes and bacon grease. Cook for 1 minute, stirring constantly.
Bring the skillet to a boil, then reduce heat and simmer for 5 minutes. Then add the chicken broth and water and mix together.
Add the bacon grease and mix all together. Remove from heat and spoon mixture into a small baking dish. Cover with aluminum foil, and refrigerate for at least 24 hours.