1In a skillet brown ground meat of your choice.
Drain and set aside.
In a mediun sauce pan render the fat off the chopped bacon. Add onion, red bell pepper salt and pepper. Cook until tender. Add garlic and red pepper flakes.
2After a minute add corn and back beans. Season with the southwest seasoning, and stir.
Stir in tomatoes with chilis, ground meat and the tomatoe sauce.
3Bring to a boil, lower heat and simmer for at least 20 minutes, or until the black beans are soft.
Stir ocassionally. Taste to add more seasoning. If too watery add a little mixture of corn starch mix with water. Stir.