Place the lardons in a cold and large soup pot and render the fat out of the lardons.

When the bacon is about halfway cooked, add the onions.

Sprinkle with some fresh ground black pepper and Mrs. Dash.

Saute until the onions become translucent.

Add the oregano, garlic, and pickled jalapenos and saute for about 5 minutes.

Remove from the pot and set aside.

Add the ground beef, sprinkle with the all-purpose rub, and brown the beef.

Once browned, add the onion mixture and stir to combine.

Add the stock and let simmer for 15 minutes, stirring occasionally.

In a medium sauce pot, bring the cream up to a soft simmer.

Add the cheese slices a few pieces at a time, stirring constantly.

Once all the cheese has melted and been incorporated, add cheese sauce to the soup pot.

Simmer for an additional 15 minutes, stirring occasionally.

At this point, add salt if needed and let simmer for a few minutes to incorporate.