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1
Rinse the beans under cool water, removing and discarding any damaged beans and any foreign material.
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2
Place the beans in a large pot with the cold water and 1 teaspoon of the salt, and bring to a boil.
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3
Cover, reduce the heat, and cook gently for 1 1/4 to 1 1/2 hours, until the beans are tender but not mushy.
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4
Set aside; do not drain.
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5
Cut the beef into 1-inch pieces, and then chop coarsely by hand or in a food processor.
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6
When using a food processor, place about 1/2 pound of the chuck in the bowl at a time, and pulse the motor for about 10 seconds.
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7
Place the pieces of ham rind or bacon in a saucepan, and cook over medium heat for about 10 minutes, until most of the fat has been rendered and the rind is dry and brown.
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8
Add the 1 pound of onion pieces and the beef, and cook, stirring, for about 5 minutes, until the meat separates and loses its red color.
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9
Stir in the garlic, jalapeno pepper and tomatoes.
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10
Using a mini-chopper or small coffee grinder, process the coriander seeds, and add them to the saucepan, along with the cumin powder, mustard, red pepper flakes, chili powder and the remaining 2 teaspoons of salt.
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11
Bring the mixture to a boil.
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12
Combine the meat mixture and the beans (liquid and all), return to a boil, cover, reduce the heat to low, and simmer for 1 hour.
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13
(The mixture will be soupy.)
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14
Spoon over boiled rice, and garnish with the Cheddar cheese and the chopped onion.
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15
Pass the Tabasco sauce and the corn tortillas or tacos.
