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uberjonas
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Heat ½ C oil with the diced bacon in a large skillet over medium heat until lightly browned.
Pulse the pepperoni in a food processor until finely minced and add to bacon. Stir to combine, then add ground beef and pork, breaking up larger chunks, cooking until evenly browned. If the mixture seems dry, add the rest of the oil.
Transfer to a very large pot or stockpot (approx. 10 quart capacity) and keep over medium heat.
Using the food processor, pulse the vegetables in the order listed above, up through the jalapenos, emptying each one into the stockpot when minced.
Simmer 2-3 hours, tasting several times and adjusting salt and pepper.
When most of the liquid has cooked off, remove from heat and stir in chopped escarole/endive.
Spoon onto sliced baguette, Italian bread or a bun and top with minced parsley.